Editorial Board   Guest Author

Ms. Streeter

Pam Streeter

Vice President Distribution and Marketing, Interstate Hotels & Resorts

Pam Streeter is the vice president distribution & marketing for Interstate Hotels & Resorts. Her responsibilities include using e-commerce to develop new revenue opportunities for direct to hotel business; managing relationships with third-party Web companies; and overseeing Interstate's usage of the GDS, marketing, and rate programs as well all internet and email marketing strategies. In 1999, she was promoted to vice president of electronic distribution and in 2001 took on more responsibilities for marketing. In 2006, Streeter was named one of the Top 25 Extraordinary Minds in Hospitality & Travel Sales & Marketing. She currently serves as President of the HSMAI DC Chapter and holds board of director's position for the HSMAI Foundation, HSMAI Americas Board and the Hotel Electronic Distribution Network Association (HEDNA). She is on the Technology Committee for Historic Hotels of America and has served as an Advisory Board Member for VFM, a Toronto based corporation and chair of the Hotel Electronic Distribution Network Association's (HEDNA) distribution action committee, previously served as co-chair of the education committee for HEDNA, has contributed to industry publications and a graduate of the University of North Texas.

Ms. Streeter can be contacted at 703-387-3360 or Pam.streeter@ihrco.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.