Mr. Johnson

Brian Johnson

Managing Director

Loews Ventana Canyon Resort

Brian Johnson is the Managing Director of the Loews Ventana Canyon Resort, the 398-room award-winning property nestled in the Santa Catalina Foothills in Tucson, Ariz. His extensive experience in the hotel industry includes serving as general manager of the Loews Portofino Bay Hotel in Orlando, Fla., and various management roles in hotels including the Regent Las Vegas, Scottsdale Princess, Resort at Squaw Creek, Sheraton Grande Torrey Pines and several of the Sheraton Hotels on Harbor Island.

Johnson received a Bachelorís Degree in Hotel and Restaurant Administration from the University of Nevada in Las Vegas, and an MBA in Business Administration with an Emphasis in Marketing from National University in San Diego, California.

He currently serves as the Arizona representative for the American Hotel and Lodging Association (AHLA), and is a member of the Southern Arizona Leadership Council (SALC). He also is an executive board member of both the Arizona Lodging and Tourism Association (AzLTA) and the Southern Arizona Lodging and Resort Association (SALARA).

Amongst his many accolades are Hotel of the Year 2009 and General Manager of the Year 2008 from Loews Hotels and Resorts, Father of the Year from the Tucson Fatherís Day Council in 2007, and Hotelier of the Year 2006 award from the Arizona Hotel and Lodging Association.

Mr. Johnson can be contacted at 520-529-7900 or bjohnson@loewshotels.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.