Editorial Board   Guest Author

Ms. Hurley

Amanda Hurley

Corporate Director of Marketing, broughtonHOTELS

Before joining broughtonHOTELS in October of 2018, Amanda Hurley spent nearly a decade honing her digital marketing skills for various hospitality companies and marketing agencies. In fact, Ms. Hurley's professional career first began as a Reservationist for Ayres Hotels of Southern California, in which she quickly worked her way up to Social Media Coordinator for the Orange County branch of Ayres Hotels.

Ms. Hurley eventually served as Creative Director for a Southern California marketing agency. From there, she became Corporate Director of Marketing for hotel management company, broughtonHOTELS.

As the Corporate Director of Marketing for broughtonHOTELS Ms. Hurley oversees all digital marketing aspects for broughtonHOTELS Management and individual portfolio hotels. In this regard, she is responsible for digital advertising, website content management, social media marketing, event planning, public relations and driving direct conversions for all hotels in the portfolio.

Ms. Hurley's thorough experience and knowledge in the social media marketing space through managing multiple hotel social media channels has led her to manage, train, and mentor all social media marketing leaders at each broughtonHOTELS property.

Ms. Hurley graduated from Oregon State University in Corvallis, Oregon with a Bachelor's Degree in Sociology with an Environment and Natural Resources emphasis and minor in Political Science.

Without the mentorship Ms. Hurley received from her first connection to the hospitality world, the late Mathew Hildebrant, she would have never found her true calling into hospitality marketing.

Please visit http://www.broughtonhotels.com for more information.

Ms. Hurley can be contacted at +1 949-468-0480 or amanda@broughtonhotels.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.