Editorial Board   

Mr. Van

Steve Van

President & CEO, Prism Hotels

Steve Van, President and CEO of Prism Hotels & Resorts, founded the Dallas-based company in 1983 and continues to lead the company on its mission to have The Most Satisfied Owners. A prominent speaker and sought-after expert in the hospitality industry, Mr. Van was recognized by Hotel Business Magazine as one of the trade's “People of 2012.” In the past few years Mr. Van has focused his teams' efforts on going from Good to Great with the primary focus on operational excellence. Prism's current successes include managing the largest Hyatt Regency franchise, the 580 room Hyatt Regency LAX, the 420 room Hilton El Conquistador Resort in Tucson, the historic 300 room Hilton Baton Rouge Capital Center, the 1,000,000 square feet and 600 room state-of-the-art Las Vegas Training Center for the United Brotherhood of Carpenters and the award-winning Embassy Suites Medical Center in Oklahoma City among many others. Mr. Van currently serves on a number of industry boards including the Hilton Doubletree Hotel Owner's Advisory Council and served on the Starwood Hotels Owner's Advisory Council for creation of Aloft Hotels. Mr. Van earned his bachelor's degree from The University of Texas, attended The University of Texas Law School and was admitted to the State Bar of Texas. He has served as the Assistant Attorney General of Texas and as a Director of the Texas Turnpike Authority. Since 2008 he has been a Founding Director of AHMSA, a nonprofit based in Bogota, Columbia to teach internal refugees entrepreneurial skills to lift their families out of poverty. AHMSA is now supported by the Bill and Melinda Gates Foundation along with the United Nations. Mr. Van was the youngest Director of NATO's US Arm, the Atlantic Treaty Assembly, and was presented with the Vincentian Ethics Scholar Award in 2006 in recognition of his valuable contributions in fostering business ethics research. Mr. Van is also the co-founder of the Texas Lyceum Association.

Mr. Van can be contacted at 214-257-1011 or steve.van@prismhotels.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.