Editorial Board   Guest Author

Ms. Pryor

Kristen Pryor

General Manager, The Westin Riverfront Resort & Spa Avon, Vail Valley

Kristen Pryor is the General Manager of The Westin Riverfront Resort & Spa Avon, Vail Valley. With more than 20 years of hospitality experience, she previously served as Director of Sales & Marketing at The Westin Riverfront, helping to open the resort in 2008.

A graduate of the University of Colorado at Boulder, Ms. Pryor previously served as the Associate Director of Sales at the JW Marriott Denver Cherry Creek. Ms. Pryor started her hospitality career as a concierge at the Vail Marriott Mountain Resort & Spa and also held sales positions at the Keystone Conference Center and the Omni Interlocken Resort & Spa.

Ms. Pryor has helped to position The Westin Riverfront to win numerous awards and accolades, including earning Colorado's first Silver LEED hotel certification and being named Conde Nast Traveler's #1 U.S. Resort for 2010. Under Ms. Pryor's leadership, Starwood also honored The Westin Riverfront for "Sales Team of the Year." The Westin Riverfront was also honored as the "Best Place to Work in the Vail Valley" for 2016 by the Vail Valley Partnership.

A member of the Colorado Hotel & Lodging Association, Ms. Pryor is an active supporter of many Vail Valley organizations, including serving on Town of Avon's 2014 re-branding committee and working closely with the Vail Valley Partnership, Beaver Creek Resort and the Vail Valley Foundation. Ms. Pryor also represents East West Partners and is currently the only female GM serving on The Westin Advisory Board, who meet bi-annually with Westin Brand leaders to discuss how the brand is performing and future initiatives.

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

Ms. Pryor can be contacted at +1 970-790-6000 or kpryor@westinriverfront.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.