Editorial Board   

Ms. Renton

Jane Renton

General Manager, Jumeirah Lowndes Hotel

Jane Renton is General Manager at The Lowndes Hotel, London. Ms. Renton has a wealth of experience in all areas of the hospitality industry. After studying Hotel Management and graduating from Gwent College of Higher Education, Renton secured a placement at The Gateway Hotel & Conference Centre, Newport where, over the space of five years, she trained in several roles. These included deputy head housekeeper, accommodation services manager and Events and Banqueting Manager, before taking a year's sabbatical in Australia and New Zealand. In 2004 she took up the post of General Manager at The Lowndes Hotel London where she continues to pursue her passion for personalized service and creating a unique 'home away from home' experience for her guests. Jane Renton is a member of many Professional Associations, including the British Hospitality Association, Hotel & Catering International Management Association, the London Chamber of Commerce and is an active International Committee member of The Front Office Managers' Association - AICR, organising the annual Young Receptionist of the Year Competition.

Ms. Renton can be contacted at 442078231234 or jane.renton@jumeirah.com

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.