Mr. McGowan

Shawn McGowan

Senior Director Food & Beverage Brand Initiatives & Programs

Hilton Worldwide

Shawn McGowan is the Senior Director Global Brand Food and Beverage Services at Hilton. In this role, Mr. McGowan is responsible for managing the development and implementation of all 14 of Hilton branded hotels, positioning their food and beverage long-term and strategic brand initiatives. Working in conjunction with Hilton F&B Ops, Hilton Supply Management, Brand Marketing teams and numerous franchise management companies, Mr. McGowan identifies and participates in developing food and beverage specifications and marketing program support. He also develops and administers key standards and training programs for Hilton Team Members around the world. He is an active participant in the Hotel F&B Magazine Corporate Editorial Advisory board with featured articles on food and beverage trends. His role entails developing strategies that promote sustainable practices within the food and beverage industry by partnering with key industry groups such as WWF to help implement sustainable and animal welfare practices within Hilton.

In his 23 years with Hilton, it has been Mr. McGowan’s goal to provide leading food and beverage initiatives that have developed and leveraged industry wide trends. Within the portfolio of food and beverage concepts at Hilton he is attributed with developing leading concept solutions such as Made Market, Herb N’ Kitchen, Brickstones Kitchen and Bar, The BKB Market, E’Terie To Go, E’Terie Bar and Grill and most recently developed and launched Tru by Hilton “Top and Go” Breakfast along with their eat & sip market.

Mr. McGowan is a native of Tucson, Arizona, and attended the University of Arizona.

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

Mr. McGowan can be contacted at 703-883-5210 or shawn.mcgowan@hilton.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.