Mr. Parker

Jeffrey Stephen Parker

Vice President of Technology

Stout Street Hospitality/Magnolia Hotels

Currently the Vice President of Technology and Chief Funologist for Denver-based Stout Street Hospitality, Jeffrey Parkerís responsibilities include all communications and technology projects for the management company and its core brand, Magnolia Hotels, including System and data security, and infrastructure design and operations support for over 500 employees.

Some of his recent high-profile projects include the deployment of VMware, Libra on Demand, HotSOS, Airwatch, and Google Apps for Business. Parker is a nationally recognized leader in data security; notably with relation to PCI compliance.

He holds a bachelorís degree in Technical Communications from Metropolitan State College of Denver and has been working in the industry for over 25 years. As VP for Stout Street, Mr. Parker has championed the commitment of the company to invest in technology that lowers the cost of compliance while maintaining high-security and accessibility. As Chief Funologist for the company, Mr. Parker is also responsible for the company executives morale and teamwork initiatives.

Denver-based Stout Street Hospitality, a privately held hotel management and development company operates upscale boutique hotels catering to the sophisticated traveler. The company focuses on development, management, acquisition, re-branding, new construction and conversation of existing hotel properties. The core product line consists of award-winning, independent boutique hotels under the Magnolia brand that offer a style unlike that of trendy or branded hotels. The company currently operates hotels in Denver, Colo.; Dallas, Houston, and Bryan, Texas; and Omaha, Neb., and is exploring other markets for additional growth opportunities.

Mr. Parker can be contacted at 303-351-1649 or jparker@stoutstreethospitality.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. Todayís 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.