Editorial Board   

Mr. Bendaña

Fred Bendaña

Executive Director of Client Services & Marketing Development, Maritz Motivation Solutions

Fred Bendaña is Executive Director of Client Services and Market Development for Maritz Motivation Solutions, the unit of Maritz that designs and manages employee recognition, loyalty rewards, and sales/channel incentives for leading companies. In this role, Mr. Bendaña leads a team which identifies, defines and develops relevant solutions for clients in the hospitality and retail markets. Through close client collaboration, Mr. Bendaña and his team gain a better understanding of each unique client situation, developing effective loyalty and motivation strategies that increase sales, engage customers and improve overall workforce performance. Mr. Bendaña is also part of the Maritz Institute, a network of thought leaders that serves as a bridge between the latest human sciences research and better business practices. Mr. Bendaña has more than 10 years of experience supporting clients with customer marketing and employee engagement endeavors. He joined Maritz in 2005 as an account manager and was named a Maritz MASTER and Account Executive of the Year in 2010. Prior to Maritz, Mr. Bendaña worked at Solutia and Monsanto, specializing in product management and market development. Mr. Bendaña earned his undergraduate degree in international business and marketing from Saint Louis University and an M.B.A. from Washington University in St. Louis - Olin Business School. He serves on the marketing committee for the board of directors' at the Magic House, a Children's Museum in St. Louis, and is active in the American Marketing Association.

Mr. Bendaña can be contacted at 636-827-1633 or fred.bendana@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.