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 +1 303-571-0300 or ed.blair@hilton.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.