Mr. Dennis

Brandon Dennis

VP of Marketing

Cloudbeds.com

Brandon Dennis is the VP of Marketing for Cloudbeds.com. Cloudbeds creates hotel management software for hotels, including a property management system, channel manager, and commission-free booking engine.

Prior to Cloudbeds, Mr. Dennis worked as the marketing manager for buuteeq, the digital marketing system for hotels, which was later acquired by Priceline in 2014.

Mr. Dennis graduated from The University of Washington with a BA in history, focusing on ancient Greek and Roman history.

During college, Mr. Dennis produced short animated movies for YouTube. Taking advantage of the infancy of YouTube and Facebook, his movies rode a wave of discovery that catapulted his viewership into the tens of millions and helped forge an online following that is still vibrant to this day.

For a brief time after college, Mr. Dennis worked as an editor for Amazon.com before moving to San Francisco to start his career. He worked as the creative director for startup Wegame.com for two years before moving back to Seattle to be closer to family. Next, he managed the community for gaming startup Sabi Games before joining buuteeq in 2010. He worked as a marketing manager at buuteeq until its acquisition by Priceline in 2014. In 2015, he joined Cloudbeds as the VP of Marketing, where he helms the company's marketing strategies.

Outside of Cloudbeds, Mr. Dennis hosts a weekly live Internet show called Scotch & Smoke Rings. He published a young adult fantasy novel in 2012 called The Tale of Cloran Hastings. He lives in Seattle with his wife and two children. You can follow him on Twitter @cloudbeds.

Please visit www.cloudbeds.com for more information.

Please visit https://www.cloudbeds.com/ for more information.

Mr. Dennis can be contacted at +1-888-392-9478 or brandon.dennis@cloudbeds.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.