Editorial Board   

Mr. Holthouser

Jim Holthouser

Senior Vice President Brand Management, Embassy Suites Hotels

As the global head of brand management for Embassy Suites Hotels, Jim Holthouser leads marketing, sales, revenue management, research and development and franchise owner relations efforts for the $1.8B annual revenues brand. He was named to the position in February 2006. Mr. Holthouser also serves as global head of full service brands (Hilton, Doubletree and Embassy Suites) for Hilton Worldwide, an additional responsibility he picked up in March 2009, following the restructuring of the company and its relocation to new corporate headquarters in the DC metro area. With 20 years of experience in the lodging, restaurant and gaming industries, Mr. Holthouser has held a series of senior management positions within Hilton Worldwide. His career with the company began in 1979 as the director of market research for Promus, where he created a number of cutting-edge industry and consumer measurement systems for both domestic and international marketing. Over the years, Mr. Holthouser has assumed increasingly important roles in the branding, franchising and marketing arenas. Before his assignment at Embassy Suites, Mr. Holthouser served as senior vice president, brand management, for Homewood Suites by Hilton. While at the helm of the Homewood Suites brand, Mr. Holthouser launched an aggressive development program to increase overall distribution. This program grew the extended stay brand from 80 hotels to 170 hotels, with another 110 in the development pipeline. Today, the Homewood Suites brand numbers some 400+ hotels open and in the pipeline. Under Mr. Holthouser's leadership, the Homewood Suites brand also became the first extended stay hotel chain to offer its guests complimentary, high-speed Internet access. Under Mr. Holthouser's leadership over the last three and a half years, the Embassy Suites brand has won numerous awards for product and service quality. His primary focus is to grow the brand aggressively, with the goal of having 400 hotels open or in the pipeline within the next five years. Currently the brand has 207 hotels open with almost 50 in the development pipeline. To support this goal, Mr. Holthouser oversaw the development of a new, more cost efficient prototype and introduced a one-room suite product into the brand's program. As Global Head of Full Service Brands for Hilton Worldwide, Mr. Holthouser also works closely with the Hilton Hotels and Doubletree brands to make sure the full service portfolio is strategically and tactically coordinated. Mr. Holthouser received his MA in economics / political science from the University of Louisville and his international MBA from the American Graduate School of International Management. He is fluent in German and has a strong working knowledge of French.

Mr. Holthouser can be contacted at 703-883-1000 or jim.holthouser@hilton.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.