Editorial Board   Guest Author

Ms. Paraschiv

Andrada Paraschiv

Head of Hospitality, Beekeeper

Andrada Paraschiv is the Head of Hospitality at Beekeeper, a secure, mobile-first operational communications platform for frontline teams. By providing real-time unified communications, Beekeeper keeps everyone at the company aligned across shifts, departments, languages, and locations.

Prior to Beekeeper, Ms. Paraschiv used the Beekeeper platform to help connect the company's 45,000 employees globally and win two international awards: The Internal Communication Award at the Employee Engagement Awards & Conference in New York (June 2015) and the Ragan's Employee Engagement Award (March 2016).

At AccorHotels, Ms. Paraschiv served as the executive director of luxury internal communications and engagement. She was responsible for strategy and implementation of internal communication for FRHI colleagues before and after the acquisition to drive change and employee engagement. She was also charged with establishing the engagement strategy for the brand's newly created Luxury Division (which includes 500 hotels globally under Raffles, Fairmont, Sofitel, Pullman and Swissotel flags), and focused on educating and connecting colleagues on both FRHI and AccorHotels sides following acquisition.

Prior to the acquisition, Ms. Paraschiv worked as executive director, communications & strategy at FRHI. As part of the company's human resources leadership team, she set-up internal communications to support the ONE FRHI vision. she also served as FRHI director, business strategy, working closely with C-suite executives to write annual enterprise strategic and operating plans and more.

Ms. Paraschiv has also served as a consultant with McKinsey & Co. She holds an MBA from the Wharton School and an MA in International Studies from the Lauder Institute at University of Pennsylvania.

Please visit http://www.beekeeper.io/en for more information.

Linkedin Profile: https://www.linkedin.com/in/andrada-i-paraschiv-1079562/

Ms. Paraschiv can be contacted at +1 844-423-3533 or andrada.paraschiv@beekeeper.io

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.