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 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.