Editorial Board   Guest Author

Mr. Hale

Scott Hale

Chief Experience Officer, Brand New Stay

Scott Hale is the founder and Chief Experience Officer of Brand New Stay®; a company specializing in redefining, reimagining and reinventing hospitality venues and the guest experience. Mr. Hale began his career in hospitality overseeing resorts in Kissimmee and Long Key, FL for the Company Operated Properties division of the largest camping brand in the business. Mr. Hale also served as the Director of Inns and Resorts for a prominent Northwest management company, overseeing exceptional properties in breathtaking locations. At Brand New Stay®, the passion is new. New projects, new ideas, new interpretations, new ways to enhance the guest experience and new ways to get things done. From unique outdoor lodgings to distinctive boutique hotels, Brand New Stay® creates authentic, effortless and inspiring experiences that are: local, socially responsible, eco-sensitive and historically mindful.

Currently, Mr. Hale and Brand New Stay® support an iconic waterfront Inn in Friday Harbor, WA. Mr. Hale also founded LEANTO® which helps adventurous guests enjoy unique Luxury Camping experiences in the Northwest. LEANTO® glamping on Orcas Island launched in 2015 and, in addition to receiving wonderful guest feedback, has received plenty of attention from the press. LEANTO® has been mentioned or featured in The Seattle Times, The Wall Street Journal, Sunset Magazine, and Yahoo! Travel.

Mr. Hale holds a Bachelor of Business Administration from the State University of New York and a Certificate in Strategic Hospitality Management from Cornell University. A tireless outdoor enthusiast, Mr. Hale enjoys glamping, hiking, biking, kayaking, fishing, camping, and, of course, exploring new places. 

Please visit http://www.brandnewstay.com for more information.

Mr. Hale can be contacted at 877-589-3226 or hello@brandnewstay.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.