Editorial Board   

Mr. Donaldson

Edward Donaldson

VP Marketing, Small Luxury Hotels of the World

Ed Donaldson brings with him over 20 years experience in the hospitality industry serving in roles on property and in a regional capacity to his current position as Vice President of Marketing, The Americas for Small Luxury Hotels of the World, a consortium of over 320 luxury hotels in 57 countries around the globe. Mr. Donaldson is a graduate of Wayne State University with a Master of Science, Marketing Degree. He is responsible for the operation, promotion and development in The Americas region on behalf of the Small Luxury Hotels of the World brand. Beginning his career on property with Boykin Management and later with Serivco, Mr. Donaldson later moved to New York to serve as Director of Sales at The Royalton. After The Royalton, he became the Regional Director of Sales for Capstar Hotels and then moved to Sterling Hotels and Resorts in the same capacity. Sterling Hotels & Resorts was then merged into REZsolutions, Inc, which added the overseeing of Summit Hotels & Resorts and Golden Tulip Worldwide sales initiatives on the east coast based in New York. Following that, Mr. Donaldson returned overseas to act as Regional Director of the UK & Ireland for TRAVELclick based in London. Mr. Donaldson returned to the states and took up the position Regional Director of Sales for Rosewood Hotels & Resorts in the New York Regional office.

Mr. Donaldson can be contacted at 212-953-2064 or ed.donaldson@slh.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.