Editorial Board   Guest Author

Mr. Morris

Brian Morris

Director of Sales & Marketing, JW Marriott San Antonio Hill Country Resort & Spa

Brian Morris is a successful hospitality veteran who prior to his current position, spent 25-years with Hyatt Hotels in seven locations such as Indian Wells CA, Maui Hawaii, Seattle WA, Phoenix AZ, Wichita and Kansas City KS, St Louis MO and Century City CA.

Mr. Morris began his career in Food and Beverage then went on to Rooms operations before getting into Sales & Marketing where he has spent the last 12 years in Sales & Marketing leadership. During his tenure with Hyatt, he is a 2-time DOSM of the Year Nominee, Sales Team of the Year winner, and Business Travel Team of the Year Winner.

Throughout his career, Mr. Morris has demonstrated success and achievement in growing sales and improving bottom line margins. He brings to the hotel progressive experience in driving revenues, budgeting and forecasting, trend analysis, change initiatives, hotel repositioning, market research and analytics as well as sales management and training, product marketing (PR & social media), and P&L management.

In Kansas City, his successful track record in driving 3 straight record years at the complex has helped shape the mission of showcasing the one-stop shopping for meetings of all sizes and experiences with 180,000 square feet at the hotel complex. His public relations experience, including work with social media channels, will help keep our sales team at the front of all the vehicles we have to continue to raise that awareness.

On his off time, Mr. Morris loves spending time with his wife Jean and two children (Connor 15 & Abby 12). He also enjoys playing golf and is an avid drummer.

Please visit http://jwsanantonio.com for more information.

Mr. Morris can be contacted at 210-276-2500 or brian.morris@marriott.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.