Editorial Board   Guest Author

Mr. Butler

Stuart Butler

Chief Operating Officer, Fuel Travel

Stuart Butler is the Chief Operating Officer at Fuel Travel, a full-service agency and software provider for the hospitality industry. A native of Horsmonden, England, Mr. Butler moved to the United States in 2001 and has spent the past 18 years implementing technology and overseeing marketing strategies for hundreds of hotels worldwide. With a degree in Physics with Space Science and Systems from the University of Kent at Canterbury and a background as a Coldfusion programmer and project manager, Mr. Butler leverages cutting-edge technology and takes a solutions-minded and innovative approach to everyday marketing challenges. He is also a keynote speaker, a co-host on HSMAI's This Week in Hospitality Digital Marketing show, and has published more than 100 episodes of the industry's #1 weekly marketing podcast - The Fuel Hotel Marketing Podcast. On the podcast, Mr. Butler and his team of Fueligans discuss industry trends and provide tangible marketing advice.

Fuel helps maximize market share and profitability for independent hotels, resorts, condotels, and management groups by providing a comprehensive suite of marketing services, these include website development, SEO, SEM, Email marketing, Social Media, and Analytics.  In addition, the Fuel Booking Engine, Fuel AI-Powered CRM & Marketing Automation, Fuel Mobile App & Digital Key, and Fuel Gauge Analytics Dashboard software products help properties drive more direct bookings and reduce reliance on third-party channels.

When not helping his clients drive more direct bookings, Mr. Butler enjoys spending time with his family, coaching and playing soccer, and debating the finer intricacies of the Star Wars Universe over a nice cold craft beer.


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

Mr. Butler can be contacted at 843-848-2164 or stuart@fueltravel.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.