Editorial Board   Guest Author

Mr. Blair

Ed Blair

General Manager, The Curtis - A Doubletree by Hilton

Ed Blair is the “Rebel Leader” or General Manager of the Curtis - a Doubletree by Hilton, Denver's only hotel dedicated to pop culture where all guests are encouraged to “Stay Happy.”

With more than 22 years of hospitality experience, Mr. Blair previously served as the General Manager at Sage's Embassy Suites Denver Downtown, where he was honored with the “Sage Passion Award” for 2017. He also spent almost a decade as the General Manager of The Oxford Hotel, where he was named “Leader of the Year” in 2012. Under his direction, The Oxford was also honored as Sage's the “Hotel of the Year” in 2011, based on its strong financials, market share, guest, employee and audit metrics.

A graduate of the University of Colorado at Boulder, Mr. Blair also previously served as the Chief Operating Officer of the Mile High United Way and an Associate Pastor at Colorado's NorthPoint Covenant Church. He is a founding member of Denver's Road to Work Business Advisory Council, which provides training and employment opportunities for people suffering from poverty and those with disabilities, and also serves on the board of Denver's 14th Street General Improvement District.

Managed by Denver's Sage Hospitality - one of the nation's top hotel investment and management companies - the Curtis was recently named one the “6 Best Hotels in Downtown Denver” by FODOR'S. The Curtis offers 336 modern guest rooms featuring custom art, sleek furniture and a Hilton Sweet Dreams Bed and more than 28,000 total square feet of playful urban event space, all named after favorite childhood games.


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

Mr. Blair can be contacted at 303-571-0300 or ed.blair@hilton.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.