Editorial Board   Guest Author

Mr. Pearson

Donnie Pearson

Director, Food & Beverage, Houston CityPlace Marriott at Springwoods Village

Donnie Pearson is director of food and beverage at Houston CityPlace Marriott at Springwoods Village in Spring, Texas, which is managed by Dallas-based Aimbridge Hospitality.

Aimbridge Hospitality brings together the most experienced team of hospitality executives offering creative solutions to accomplishing the goals and objectives of each and every owner. Aimbridge understands the real estate and operational components of the industry and with a dedicated and highly accomplished team have the unique ability to continuously drive value.

In his role at the hotel, Mr. Pearson oversees the entire food and beverage program, which includes the property's SwitcHouse "Plates N' Pours" bar and restaurant menus, and also for the hotel's meetings and events, which includes menus for corporate groups, social gatherings, and weddings.

Mr. Pearson has nearly 40 years of hospitality food and beverage experience, starting his career in 1981 at the Charlotte Marriott Executive Park in Charlotte, North Carolina, as a banquet chef, then moved to the Chattanooga Marriott Downtown in Chattanooga, Tennessee, to become executive sous chef of the hotel. From there, Mr. Pearson became executive chef at Houston Marriott North, where he worked for almost 24 years, starting in the kitchen, and eventually being promoted to food and beverage director in 2007.

After Houston Marriott North, Mr. Pearson took over as food and beverage director at DoubleTree by Hilton Hotel Houston - Greenway Plaza, where he worked for four years, overseeing menus and operations for that property's bar, restaurant, and coffee shop.

Mr. Pearson joined Houston CityPlace Marriott at Springwoods Village in May 2018. Mr. Pearson has a lifelong passion for hospitality, focused on serving guests from the heart, while creating a positive environment for his team to thrive.

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

Mr. Pearson can be contacted at +1 281-350-4000 or donnie.pearson2@marriott.com

Coming up in October 2019...

Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.