Editorial Board   

Ms. Roxas-Murray

Mercedita Roxas-Murray

EVP Strategy/Brand Planning & Operations, RedPeg Marketing

Mercedita Roxas-Murray utilizes her 20-years of integrated marketing experience to create award-winning campaigns for clients that successfully integrate experiential with other marketing disciplines. Ms. Roxas-Murray is responsible for the oversight, growth, and ultimate success of all RedPeg accounts as well as the marketing and branding for the agency. A strategy and brand planning specialist, she has developed RedPeg programs for Choice Hotels International, Holiday Inn, Gaylord National, GEICO, Aol, National Guard, and Chevrolet. Leading RedPeg's Travel & Tourism team, Ms. Roxas-Murray spearheaded the effort that garnered a HSMAI Adrian Award for the Cambria Suites Pop Up Program. She was responsible for winning another HSMAI Adrian Award for the agency's Virtual Reality Goggle Tour which launched Choice Hotel's Cambria Suites brand. Ms. Roxas-Murray began her career handling PR for the Japanese government. She then moved onto Bates Advertising Company, Ltd. as the Director of PR where she oversaw and implemented integrated marketing programs for high-range B2B and B2C clients including Microsoft, Telecom Asia, GE Medical, United Parcel Service (UPS), OMEGA, Vidal Sassoon, and Revlon. Prior to joining RedPeg nine years ago, she served as the Marketing Manager (US) for the Hamilton/SWATCH Group Ltd. in New York. A sought-after interviewee, Ms. Roxas-Murray's marketing and business insights have regularly appeared in a variety of media outlets including Inc. Magazine, the Washington Post, Brandweek, Promo, and Event Marketer. Ms. Roxas-Murray has also judged the marketing industry's highly respected Pro Awards.

Ms. Roxas-Murray can be contacted at 703-519-9000 or mrmurray@redpegmarketing.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.