Mr. Carrier

Lou Carrier

President

Distinctive Hospitality Group

Lou Carrier is President of Distinctive Hospitality Management (DHM), a Massachusetts based hotel and restaurant management and consulting company as well as President of Distinctive Hospitality Group (DHG), a hospitality ownership alliance.

Prior to forming DHG, Mr. Carrier was Chief Operating Officer of theWit hotel brand in Chicago, IL. In this role Lou was responsible for all branding initiatives, sales and marketing strategies and organizational structure. The hotel has been widely considered one of the most successful new hotel concepts in the US since it launched in 2009 and was the fastest hotel in North America to achieve AAA Four Diamond status. Prior to the opening of theWit hotel Mr. Carrier created the BOKX 109 American Prime restaurant concept in Newton, MA in 2008. The restaurant has won numerous awards and accolades during its first years and remains one of the highest grossing restaurants residing in an Intercontinental Hotel Group property in the Americas.

Prior to returning to Massachusetts in in early 2008 Mr. Carrier spent nearly eight years in senior developmental and organizational leadership roles in the creation of the upscale Hard Rock Hotel brand. As opening General Manager of the Hard Rock Hotel @ Universal Orlando, FL Mr. Carrier delivered AAA Four Diamond status to the 650-room resort within its first six months, and for four years it was the top performing hotel in the brand. From there he was chosen as Managing Director in charge of developing the Hard Rock Hotel in San Diego, CA before being selected to coordinate the extensive expansion and upgrade to the Hard Rock Hotel and Casino in Las Vegas, NV in 2005 as Executive Vice President.

Mr. Carrier spent a total of 8 years with Loews Hotels in Washington, DC and Florida in the roles of General Manager, Regional Director of Food and Beverage and Corporate Task Force leader. Prior to joining Loews Lou spent 9 years with Stouffer Hotels and Renaissance Hotels at their flagship property, the AAA Five Diamond Mayflower Hotel in Washington, DC where he held 8 progressive management positions.

Mr. Carrierís desire for DHG is to build a portfolio of 15-20 unique hotels in the New England area over the next five years.

Mr. Carrier can be contacted at 508-651-8300 or lcarrier@distinctivehospitalitygroup.com

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining Ė all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. Itís leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. Itís the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.