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 April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.