Editorial Board   Guest Author

Mr. Snively

Evan Snively

Loyalty Consultant, Maritz Motivation

The first thing you need to know about Evan Snively is that he is currently working from home along-side his spouse, two and four year-old-sons (they always get along perfectly), and 160 lb. Great Dane.

Professionally, Mr. Snively is a Loyalty Consultant for Maritz Motivation, a behavioral insights company dedicated to helping clients release the untapped potential of their most valuable asset - their people. During his career at Maritz Motivation Mr. Snively has worked with the top brands in the hospitality industry including: Marriott, InterContinental Hotels Group, Hyatt, Hilton, Wyndham, Southwest Airlines and Caesars - helping them attract, engage, and retain both customers and employees. Today more than 450 million members participate in Maritz Motivation supported programs.

In his consultant role, Mr. Snively takes a data-driven approach to develop his clients' structured loyalty programs, as well as consulting on the broader user experience in order to build sustainable growth in customer lifetime value - turning consumers into passionate, permanent brand advocates.

In addition to his work at Maritz Motivation, Mr. Snively is a member of the RetailWire BrainTrust and is the co-founder of Every True Son, a licensed apparel company that serves the University of Missouri.

Personally, Mr. Snively is loyal to a number of brands, including Spotify, Cotopaxi, and Urban Chestnut Brewing Company (if you find yourself in St. Louis, he recommends you check out their Grove location).

Mr. Snively holds a degree in Economics from Loyola Marymount University.

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

Mr. Snively can be contacted at +1 636-827-2944 or evan.snively@maritz.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.