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 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.