Editorial Board   Guest Author

Ms. Zoba

Holly Zoba

Senior VP of Sales - Hospitality, Signature Worldwide

As Signature Worldwide's senior vice president of sales, Holly Zoba is responsible for leading the sales efforts in the hospitality industry. Ms. Zoba joined Signature in this role in January 2010 with more than 20 years of sales and marketing management experience. Ms. Zoba is an accomplished leader known for maintaining strong customer relationships, sourcing new business and determining best-fit solutions for clients. She also has in-depth experience in training, developing and coaching talent. Prior to her role as senior vice president, Ms. Zoba was the director of business development in the central United States for Milestone Internet Marketing. Before that, she worked with Signature for three years where she was consistently the top seller in the hospitality division and held the position of national sales director. Ms. Zoba has also worked as a hotel general manager, corporate director of sales and marketing, and director of business development for her own website design company. Ms. Zoba holds a bachelor's degree from Catholic University and is an allied board member of the Ohio Hotel & Lodging Association. She also has received executive education and sales training from the University of Virginia, Darden School.

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

Ms. Zoba can be contacted at 614-766-5101 or hollyzoba@signatureworldwide.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.