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 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.