Editorial Board   Guest Author

Ms. Colbert

Shannon Colbert

Vice President of Sales and Marketing, Endeavor Hospitality Group

As Vice President of Sales and Marketing at Endeavor Hospitality Group, Shannon Colbert is accountable for all areas of hotel sales, brand marketing, revenue generation and revenue management. Coming on board the team in June, she is based out of the company's Manhattan headquarters in Midtown.

Prior to joining Endeavor Hospitality Group in 2018, Ms. Colbert spent five years as the director of sales and marketing for Hazens Group, Pyramid Hotels, a hotel group with over 100 hotels and resorts under their hotel and asset management umbrella. During her time there, she opened and repositioned the Four-diamond Luxe City Center Hotel as a chic boutique hotel in a then fledgling Downtown Los Angeles.

Ms. Colbert had previously honed her hospitality skills in a senior management capacity with Viceroy Hotel Group's Avalon Beverly Hills, and The Ambrose Collection in Santa Monica. She began her hospitality career as a regional group sales manager for Bacara Resort and Spa in Santa Barbara, California.

Ms. Colbert graduated from University of Southern California with a degree in Communication, going on to earn a master's degree in Psychology from Phillips Graduate University.

Ms. Colbert can be contacted at scolbert@endeavorhg.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.