Editorial Board   Guest Author

Mr. Manley

Christopher Manley

Chief Operating Officer, Stonebridge Companies

Chris Manley joined Stonebridge Companies as Chief Operating Officer in January 2015. Stonebridge is one of the premier hospitality development and management companies in the United States. Stonebridge's current portfolio entails 58 hotels with more than 9,000 rooms nationwide and 3,000+ team members. This diverse listing of properties includes select-service, extended-stay, mid-scale and full-service hotels in markets throughout the U.S. We hold franchise licenses with Hilton Worldwide, Marriott International, Hyatt and InterContinental Hotel Group.

Stonebridge's mission is to provide Distinguished Hospitality™ through the four key components of our mission statement: service, relationships, careers and results. Our core values are what drive our company. We strive to create a respectable, stable, and enjoyable workplace, to conduct our business with integrity, to recognize and celebrate our innovative associates, to uphold quality standards, to provide unparalleled service, and to support the communities in our back yards.

Mr. Manley is also a board member of the American Hotel & Lodging Association (AHLA), the sole national association representing all segments of the U.S. lodging industry. He also serves on Marriott's franchise advisory committees for the Renaissance and Aloft brands.

Prior to joining Stonebridge Companies, Mr. Manley spent 15 years at The Pauls Corporation, a real estate investor developer across multiple asset classes. He was president of the real estate services company and Chief Financial Officer/Chief Accounting Officer for the entire organization.

Mr. Manley received his master's degree in professional accounting and bachelor's degree from the University of Texas in Austin.

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Mr. Manley can be contacted at 303-785-3100 or cmanley@sbcos.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.