Editorial Board   Guest Author

Ms. Rice

Doll Rice

Vice President of Revenue Optimization, Prism Hotels & Resorts

Doll Rice is the Vice President of Revenue Optimization for Prism Hotels & Resorts, an award-winning full-service hotel management, investment and advisory services company. Her professional responsibilities with the organization include assisting and supporting Prism's diverse portfolio of hotel properties in all areas of revenue management.

Over the course of more than two decades of wide-ranging hospitality industry experience, Ms. Rice has served in a wide in a variety of different operations positions. A 1997 job as a reservations manager at the Hilton SW Hotel in Houston, Texas, would alter the trajectory of her career. The position ultimately had a transformative impact on her perspective, realigning her professional goals and helping her realize that revenue management was her true passion. Prior to her return to Prism in 2012, Ms. Rice served as the Director of Market Strategy in Austin, Texas, for Marriott International from 2008 to 2012.

Before that, she served as a Regional Director of Revenue Management with Prism Hotels & Resorts. While the majority of her professional experience has been with Marriott hotel brands, she has also provided revenue management services and expertise for a wide range of prestigious national and international hotel brands, including Hilton, IHG, Wyndham, Radisson, Choice, and Independent Hotels & Resorts.

Ms. Rice is a graduate of The University of Texas in Austin, Texas, where she earned a degree in journalism and public relations with a minor in business. A lifelong Longhorn, she currently resides in Austin, Texas where she enjoys the outdoors and spending time with her daughter.


Please visit http://www.prismhotels.com for more information.

Ms. Rice can be contacted at +1 214-987-9300 or doll.rice@prismhotels.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.