Appointments & Promotions

Preferred Group Appoints Christie Weller DoGS Southern California and Southwestern United States

CHICAGO - February 24, 2012 - Preferred Hotel Group™, a leading provider of sales and marketing support to independent hotels around the world is pleased to announce the appointment of Christie Weller as director of group sales for Southern California and Southwest.

In her new role, Christie will serve as a liaison between Preferred Hotel Group members in her region and meeting and event planners. She will actively work with the company’s events team to host a variety of client events, and will implement personalized meetings between the members and planners.

With over 10 years of hotel experience, Christie joins Preferred Hotel Group after departing Leading Hotels of the World where she served as group sales manger in Southern California. For the five years prior, she held a dual sales position with two boutique properties in San Diego: Estancia La Jolla and L’Auberge Del Mar. Passionate about sales, Christie also has extensive experience in a variety of markets including incentive, food and beverage, and management consulting.

Christie earned her Bachelor of Science degree in Hotel Administration from Cornell University and currently resides in San Diego, California.

MEDIA CONTACT:
Nichole DiBenedetto
Director, Global Public Relations
Tel: +1 646 465 9783
Fax: +1 212 541 7245
ndibenedetto@preferredhotelgroup.com

Coming Up In The August Online Hotel Business Review


Feature Focus
Food and Beverage: Investing to Keep Pace
After five harrowing years of recession and uncertain recovery, revenues in the hotel industry (including food and beverage) have finally surpassed the previous peak year of 2007. Profits are once again on the rise and are expected to advance for the foreseeable future. The consequence of this situation means that hotel operators now have the funds to invest in their food and beverage operations in order to keep pace with rapidly changing industry trends and the evolving tastes of their hotel guests. One of the most prominent recent trends is the “Locavore Movement” which relies heavily on local sources to supply products to the hotel restaurant. In addition to fresh produce, meats and herbs, some operators are engaging local craft breweries, distilleries, bakers, coffee roasters and more to enhance their food and beverage options, and to give their operation a local identity. This effort is designed to increasingly attract local patrons, as well as traveling hotel guests. Some hotels are also introducing menus that cater to both the calorie and the ingredient conscious. Gluten-free, low-cal and low-carb menu items prepared with fresh, seasonal ingredients are available to more fitness-minded guests. Another trend is placing greater emphasis on “comfort” and “street” foods which are being offered in more casual settings. The idea is to allow chefs to create their own versions of these classic recipes, with the understanding that the general public seems to be eschewing more formal dining options. Finally, because the hotel lobby is becoming the social epicenter of its operation – a space which both guests and locals can enjoy – more diverse and expanded food and beverage options are available there. The August issue of the Hotel Business Review will report on all the recent trends and challenges in the food and beverage sector, and document what some leading hotels are doing to augment this area of their business.