Editorial Board   

Ms. Payne

Anne Payne

CEO, BeDynamic

Anne Payne is CEO and co-founder for BeDynamic, a Bellevue, Wash.-based digital content management company that provides timely destination information sought by the travel industry. Anne leverages a comprehensive information management background with expertise in business development, project management, and sales to drive BeDynamic's business strategy. Prior to co-founding BeDynamic, Anne spent more than a decade at Nordstrom Inc., where she served in a variety of roles ranging from sales to leading the development of business systems that would improve the customer experience. Recognizing the need for service-driven businesses to better connect with their customers, BeDynamic was launched in March 2000 to leverage the best in technology, quality information, and service with the need for organizations to build meaningful relationships with customers.

Ms. Payne can be contacted at 425-641-0725 or annep@bedynamic.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.