Mr. Ricketts

Mark Ricketts

President & Chief Operating Officer

McNeill Hotels

Mark Ricketts serves as President and COO of McNeill Hotels. Prior to joining McNeill Hotel Company, Mr. Ricketts spent the previous seven years serving as Vice President of Hotel Asset Management in the Realty Management Division for Goldman Sachs in Irving, TX. In his capacity, Mr. Ricketts provided hotel asset management oversight for a portfolio of over 300 properties, spanning 10 brands and 27 flags while working with nearly twenty (20) management companies.

Mr. Ricketts has nearly 35 years of experience in the hotel industry, starting as a Hotel General Manager at the age of 23 years old. He previously worked as Vice President of Asset Management for Equity Inns, Inc., a publicly traded Hotel REIT based in Germantown, TN. At the time of its sale to Goldman Sachs, Equity Inns was the 3rd largest Hotel REIT in terms of number of hotels owned.

Prior to Equity Inns, Mr. Ricketts served as the Vice President of Hotel Operations for Memphis, TN based MASTER Hospitality Services. In his role, the company received the prestigious “Partnership Circle Award” from Marriott International in 2004. In addition, the company’s Courtyard by Marriott hotel in Tupelo, MS won the Marriott “Courtyard of the Year” award for two consecutive years.

Mr. Ricketts was recently named to serve as a member of the Home 2 Suites by Hilton Owner Advisory Council (OAC). In addition, he has served on the Hampton Brand Operations Council since 2000 and was a past member of the Hyatt Place Operations Advisory Committee. Mr. Ricketts previously served on the Board of Directors for both the Memphis Convention and Visitors Bureau and Memphis Hotel & Lodging Association from 2000-2008.

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

Mr. Ricketts can be contacted at 901-322-4806 or mark.ricketts@mcneillhotels.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.