Editorial Board   Guest Author

Mr. Hugh

Phil Hugh

Chief Development Officer, Red Roof

Phil Hugh brings almost 25 years of experience in the hospitality industry to the position. Previously he was Executive Vice President, Worldwide Franchise Sales, Realogy Franchise Group in Parsippany, New Jersey.

Mr. Hugh graduated from Allegheny College and has had a series of notable industry leadership roles throughout his career. Prior to his role as Executive Vice President, Worldwide Franchise Sales with Realogy Franchise Group, he led strategic development as President and Chief Executive Officer of Development Opportunity Corporation where he was responsible for daily operations, acquisitions and new development for hotel, commercial and mixed-use facilities.

Mr. Hugh also held senior roles with Cendant Corporation and HFS, serving as Senior Vice President, North American Development, Wingate Inns International, and Regional Vice President with Coldwell Banker Franchise Development, respectively.

Mr. Hugh is now the Chief Development Officer at Red Roof, an award-winning leader in the lodging industry with franchises, corporate managed and corporate owned properties, recognized for creating the innovative Upscale Economy® segment serving millions of guests each year.

With coast-to-coast locations, Red Roof has over 600 properties in the U.S. and has expanded internationally to Brazil, Canada and Japan. Whether business or leisure, short trips or extended stays, in the hearts of cities or on the road, Red Roof has a property for every traveler, delivering an enhanced experience at a value price.

Mr. Hugh has joined a team that has a simple top priority: Provide true value to our guests and franchises without sacrificing quality. As veterans of the hotel and hospitality industries, our experience ensures Red Roof is consistently focused on the success of each and every property.

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

Mr. Hugh can be contacted at +1 305-443-5454 or phugh@redroof.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.