Editorial Board   Guest Author

Mr. Eisen

David Eisen

Director of Hotel Intelligence & Customer Solutions, Americas, HotStats

David Eisen is Director of Hotel Intelligence and Customer Solutions, Americas, for HotStats, a global monthly profit-and-loss data benchmarking platform, which tracks more than 550 KPIs across 70 areas of hotel revenue, cost, profit and statistics. It offers services that include internal and external benchmarking and market reporting. The HotStats database totals millions of hotel rooms worldwide, with current clients including the global managed portfolios of Marriott International, Hilton, IHG and Hyatt. He is responsible for business development activity and developing content marketing strategies to drive HotStats' brand awareness and industry expertise.

Prior to joining HotStats, Mr. Eisen served as Editor-in-Chief of the Questex Hospitality Group, which includes Hotel Management magazine. His responsibilities included overseeing content direction for the magazine and website, and leading content creation for events and conferences that fell under the Questex umbrella. Prior to Questex, he was hotel editor at Business Travel News.

Before entering the hospitality industry, Mr. Eisen, fulfilling his lifelong passion in sports, worked at The Associated Press in New York on the media company's sports desk. His biggest achievement was covering a New York Knicks game at Madison Square Garden, where he wrote the national game story.

Mr. Eisen has a master's degree in hospitality industry studies from New York University's Jonathan M. Tisch Center for Hospitality and Tourism. He frequently participates on panels and roundtable discussions on myriad global hospitality industry trends and topics.

Mr. Eisen has resided in New York City for the past 19 years and currently lives in Astoria, NY, with his wife.


Please visit https://www.hotstats.com for more information.

Mr. Eisen can be contacted at +1 201-611-7386 or david.eisen@hotstats.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.