Editorial Board   

Mr. Marx

Steven Marx

Managing Principal, Lifestyle Hospitality

A seasoned pioneer in boutique hotels, Steve Marx has risen to become the industry's most recognized expert in lifestyle properties. While leading Kimpton Hotels, Loews Hotel Corp, and W Hotels, Steve guided each company through significant growth and stellar financial results. At Kimpton, where he grew the company from 12 to 30 hotels over 8 years, Steve and his team were responsible for launching the Monaco brand. With Loews Hotels, he met the challenge of repositioning several under performing properties, while at the same time spearheaded the largest growth period in Loews' history. Mr. Marx's most noteworthy accomplishment with Starwood was to transform W Hotels from the least to the most profitable brand in the company in one short year. The many strategic alliances formed and relationships established throughout his successful career are the foundation for Lifestyle Hospitality. The Lifestyle team has been hand picked with top tier talent in each discipline. His vision of creating a new and innovative lodging concept is sparked by his entrepreneurial spirit and his desire to continue to push the envelope by launching Lifestyle Hospitality, LLC in January 2006.

Mr. Marx can be contacted at 203-698-2772 or smarx@lifestylehg.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.