Editorial Board   Guest Author

Mr. Scholl

Todd D. Scholl

Director of Sales and Marketing, The Peabody Little Rock

In December, 2004, Todd D. Scholl was appointed director of sales and marketing for The Peabody Little Rock, an AAA Four-Diamond property within the portfolio of Peabody Hotels, and Preferred Hotels & Resorts. Sales and marketing are in his blood. At an early age, his parents, both of whom are professional sales executives, taught young Scholl the finer points of the art of selling, and closing the deal. He is a consummate hotel/hospitality sales manager, who draws on over twelve years of experience in the field. Before joining The Peabody Little Rock, Scholl was director of sales and marketing for the luxurious Canterbury Hotel - Indianapolis, a position he held for four years. At this Preferred Hotel & Resorts property, he was responsible for all aspects of sales, marketing, yield control, group sales, marketing and PR. He finished his first year $100-K over the previous year's final room revenue. Prior to that, he worked with the Indianapolis Convention & Visitors Bureau and with Marriott International. A native of Fort Madison, Iowa, Scholl studied at the University of Iowa and graduated in 1989 with a bachelor's degree in communication.

Mr. Scholl can be contacted at 501-399-8057 or Todd.Scholl@peabodylittlerock.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.