Editorial Board   Guest Author

Mr. Garrett

Derrick Garrett

Founder & Chief Executive Officer, Roundhouse Multimedia

Derrick Garrett, founder and CEO of Roundhouse Multimedia, transform brands one sound and one song at time. He has honed years of music production experience in establishing a global Music Architecture™ firm that uses a patented process to establish unique brand affinity and consumer loyalty.

His proprietary Music Architecture concept takes a strategic, skilled approach - always shaped around clients' objectives - and programs every space with sound-specific matches that tie to the DNA of the brand. This creates a deeper connection and memorable experience; reinforcing positive engagement between consumers and branded environments.

Mr. Garrett programs the sound for a space the same way the architect looks at design of that very space. With Music Architecture™ the sound is designed to fit a space in the same way the artwork does, going far beyond curating playlists. All aspects of the environment have to reflect the essence of the brand.

Mr. Garrett is an innovator in the music/sound space, as well as the hospitality industry. He has brought an unparalleled approach, recognizing that sound is the most underutilized of the five senses in hotels. His innovations include the first-ever hotel CD with original music, then a branded hotel radio channel. Roundhouse clients include Rosewood Hotels & Resorts, Banyan Tree, Blue Diamond Resorts and Baha Mar, to name a few.

Previously Mr. Garrett was a successful audio engineer and producer for artists such as K-Ci & JoJo, Bobby Brown, Vanessa Williams, and Elvis Costello. It's his deep musical roots that led him to giving serious thought to what people listen to and how they listen to it. His musical expertise is a combination of passion and precision; the sounds he curates resonate with people and drive brand loyalty. His approach is a mix of creativity and strategy; a careful combination of who the brand is and who they want to attract.

Mr. Garrett can be contacted at 203-489-5035 or dgarrett@roundhousemultimedia.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.