Editorial Board   Guest Author

Mr. Duncan

Bill Duncan

Global Head All Suites & Focused Service Categories , Hilton

Bill Duncan serves as the global head of the All Suites and Focused Service Categories, meaning he oversees Embassy Suites by Hilton, Homewood Suites by Hilton and Home2 Suites by Hilton (All Suites) along with Hampton by Hilton, Hilton Garden Inn and Tru by Hilton (Focused Service). In addition, Mr. Duncan oversees the Enterprise Owner Relations team, which provides an aligned global owner relations strategy, and drives owner portfolio and hotel-level performance by coordinating owner support communications, events, and recognition.

In his role, Mr. Duncan leads the integration of core management functions, and development of long-term shared operational, performance and growth strategies for the All Suites and Focused Service Categories. Collectively, the All Suites brands have a global footprint of more than 1,000 properties (one of the largest portfolios of all suites inventory in the world) while the Focused Services brands boast more than 3,200 properties worldwide. Together, the All Suites and Focused Service categories represent the largest division of Hilton with a combined total of over 4,150 open hotels and a global pipeline of more than 1,800 properties.

In 2016, Mr. Duncan made the decision to institute soap recycling, through Hilton partner Clean the World, as a brand standard for the All Suites category. And in 2018 he did the same for Hilton Garden Inn and Hampton by Hilton. Mr. Duncan's commitment to this cause led him to join the Clean the World board in 2018.

Deeply engaged in both professional and civic organizations, Mr. Duncan has been recognized for several industry and community awards throughout his distinguished 30-year career.


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

Mr. Duncan can be contacted at +1 703-883-1000 or bill.duncan@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.