Mr. McDowell

Robert McDowell

Senior Vice President, Global Distribution

Choice Hotels International

Robert McDowell is senior vice president of global distribution for worldwide lodging franchisor Choice Hotels International, Inc. (NYSE: CHH). In this role, he is responsible for the development and execution of Choice’s growing global, multi-channel marketing and distribution strategy. Additionally, Mr. McDowell oversees all direct distribution channels, revenue management, global sales and marketing channels, eCommerce, and all channel partner relationships.

Prior to joining choice, Mr. McDowell spent 15 years with United Airlines. During this time, Mr. McDowell was the managing director of distribution and E-commerce. As the acting director, Mr. McDowell formulated effective E-commerce and distribution strategy. In addition, he often delved into the rigors of negotiating credit card fees and GDS budgets on behalf of the airline. Mr. McDowell also served as chief operating officer for C&H International, a $600 million international travel agency, overseeing the company’s daily operations.

Mr. McDowell earned his master’s degree in business administration from the University of Notre Dame and his bachelor’s degree from the New York Institute of Technology.

Mr. McDowell can be contacted at 301-592-5186 or robert_mcdowell@choicehotels.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.