Editorial Board   Guest Author

Mr. Gourdie

Eric Gourdie

Strategic Revenue Director, Sceptre Hospitality Resources

With extensive revenue and channel management experience, Eric Gourdie, CRME joined the Sceptre team in December of 2002. He assists clients in evaluating the deployment of revenue management strategies and revenue analytics as well as maintaining rate integrity. His main focus is offering insight into increasing revenues through all available booking channels, as well as the full utilization of the Central Reservation System to optimize revenue and channel management. Prior to joining the team, Mr. Gourdie has worked in numerous hotel roles, such as General Manager for Marriott Courtyard and Fairfield Inn Brands in the Southeastern US, Revenue Management and Hotel Operations with Hilton Hotels in Denver, and Hotel Operations at the Walt Disney Resort in Orlando. This experience allows Mr. Gourdie to assist with the day-to-day revenue and distribution decisions needed to deliver growth. Mr. Gourdie's expertise in the various technical systems allows clients to streamline processes and gain optimal training in using those programs to their advantage. Mr. Gourdie is a graduate of the University of Central Florida in Orlando, Florida, and has won numerous management awards from both Marriott and Hilton.

Mr. Gourdie can be contacted at 303-220-2168 or egourdie@sceptrehospitality.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.