Editorial Board   Guest Author

Mr. Nogal

Mark Nogal

Global Head, Curio Collection by Hilton, Hilton

Mark Nogal is global head of Curio Collection by Hilton, Hilton's first collection brand, in the upper upscale market. He is responsible for the strategic direction and growth of the brand, as well as overseeing brand performance support, global marketing and visual identity.

Mr. Nogal has more than three decades of hospitality and brand experience, and has held multiple leadership roles at Hilton over the last 25+ years, including property-level and corporate positions in operations and marketing.

In 2017, Mr. Nogal helped launch the upscale Tapestry Collection by Hilton brand and served as global head. He was also responsible for pioneering the Hilton Garden Inn brand - from marketing the first hotel to leading the brand's growth throughout Europe - and served as regional head of focused service brand management for Hilton in the Europe, Middle East and Africa region. Based in London, he oversaw the ongoing growth of two award-winning brands: Hilton Garden Inn and Hampton by Hilton.

Prior to that role, Mr. Nogal served in several senior positions for Hilton Garden Inn, including vice president of brand performance and sales support, and vice president of marketing and sales. In those roles, he was responsible for guiding and communicating with hotel owners, management companies and general managers, and overseeing strategic planning, operations management and budgeting for brand sales, marketing, advertising, sales, marketing communications, relationship marketing and research for the brand.

Mr. Nogal studied hotel restaurant and tourism studies at the University of New Orleans and architecture at Louisiana State University in Baton Rouge. An avid cook, traveler and explorer of different cultures, he enjoys visiting Curio Collection properties and learning more about hotels joining the global portfolio of one-of-a-kind hotels and resorts.

Please visit https://www.hilton.com/en/corporate/ for more information.

Mr. Nogal can be contacted at +1 703-883-5311 or mark.nogal@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.