Editorial Board   Guest Author

Ms. Snyder

Nancy Snyder

Senior Manager of Hospitality Sales, Legrand North America

Nancy Snyder is the Senior Manager of Hospitality Sales at Legrand North America. She leads market development activities, and grows the sales of electrical products, lighting controls and room management systems in North America by establishing executive level relationships with large hotel chains, as well as the largest developers and owners of hotel properties.

Ms. Snyder began engaging with the hospitality market in the textile and furniture industries and in her previous role with the adorne collection by Legrand. With expertise and Upscale Hospitality segments, she is an accomplished sales leader and has a demonstrated history of success in providing solutions to the hospitality industry as well as architectural and design industry.

Ms. Snyder knows how hotel properties can identify areas of opportunity to improve the guest experience in relation to interactions with power and light sources, and how to understand available product solutions that deliver connectivity experiences that meet and exceed guest expectations. She can speak to how priorities of guests and properties intersect with design decisions in addition to understanding the ultra-connected traveler landscape and the associated power and connectivity-based trends that are driving new challenges for properties.

Ms. Snyder has led a number of webinars educating specifiers and hotel executives on topics like, “Designing Delightful Hospitality Environments for Connected Guests.” She has also written articles for a variety of hospitality and design publications including LODGING, The Construction Specifier, and Interiors + Sources.

Ms. Snyder can be contacted at 978-807-0515 or nancy.snyder@legrand.us

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.