Mr. Gourdie

Eric Gourdie

Strategic Revenue Director

Sceptre Hospitality Resources

With extensive revenue and channel management experience, Eric Gourdie, CRME joined the Sceptre team in December of 2002. He assists clients in evaluating the deployment of revenue management strategies and revenue analytics as well as maintaining rate integrity. His main focus is offering insight into increasing revenues through all available booking channels, as well as the full utilization of the Central Reservation System to optimize revenue and channel management.

Prior to joining the team, Mr. Gourdie has worked in numerous hotel roles, such as General Manager for Marriott Courtyard and Fairfield Inn Brands in the Southeastern US, Revenue Management and Hotel Operations with Hilton Hotels in Denver, and Hotel Operations at the Walt Disney Resort in Orlando. This experience allows Mr. Gourdie to assist with the day-to-day revenue and distribution decisions needed to deliver growth.

Mr. Gourdie’s expertise in the various technical systems allows clients to streamline processes and gain optimal training in using those programs to their advantage.

Mr. Gourdie is a graduate of the University of Central Florida in Orlando, Florida, and has won numerous management awards from both Marriott and Hilton.

Mr. Gourdie can be contacted at 303-220-2168 or egourdie@sceptrehospitality.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.