Editorial Board   Guest Author

Ms. Ferguson

Cheryl Ferguson

Director of Sales, Hotel del Coronado

Cheryl Ferguson, CMP, is Director of Sales at Hotel del Coronado in Coronado, California. As part of the executive team, Ms. Ferguson drives the culture of excellence within the sales function of the 131-year-old resort by mentoring and inspiring her team to dream big, and think out of the box for clients of the resort. Ms. Ferguson's approach places an emphasis on long-term relationships and helping clients find solutions to meeting needs by challenging the status quo through innovative processes.

Ms. Ferguson began her career in hospitality in sales at the iconic Grand Hotel on Mackinac Island in her home state of Michigan, and later worked at Grand Traverse Resort and Spa, also in Michigan. She then moved on to Pinehurst Resort and Club in North Carolina, an historical gem from 1895. She later spent three years in the boutique space at Hotel Contessa in San Antonio. Ms. Ferguson is part of an executive committee at Hotel del Coronado responsible for the launch of a $250 million masterplan renovation that will add 29,000 square feet of meeting space to its expansive inventory, which includes The Del's own private beach. The masterplan renovation will be complete in late 2021. Set on one of America's most iconic beaches, the legendary Hotel del Coronado has welcomed travelers for more than 130 years to experience Southern California coastal lifestyle at its best.

When she is not at her beautiful seaside office, she can be found out on a run or on a bike with her husband enjoying San Diego weather.

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

Ms. Ferguson can be contacted at +1 619-435-6611 or cheryl.ferguson@hoteldel.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.