Editorial Board   Guest Author

Ms. Repass

Claire Repass

Manager of Communications, Social Tables

Claire A. Repass, CMP is the Manager of Communications at Social Tables. In this role, she is responsible for increasing brand awareness through content curation, industry relations, community partnerships and event marketing.

Prior to working at Social Tables, Ms. Repass worked on multi-million dollar international events with a prominent lobby, and directed events and fundraising for a U.S. Congressman.

Educated in event management at the University of Illinois, George Washington University & the Smithsonian Institution, Ms. Repass is a certified meeting professional (CMP) whose devotion to the hospitality industry has seen her work with NPO's, federal & local governments, political organizations, startups and corporations to develop dynamic and memorable events and campaigns.

Ms. Repass serves as committee chair for the MPI Rocky Mountain chapter and Women In Travel (WINiT), and is actively involved in the IAEE and PCMA communities. Claire's writing has been featured in PCMA Convene, BizBash, Event Solutions, Hotel Business Review, Hotel Executive, The Special Event and MPI.

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

Ms. Repass can be contacted at +1 877-973-2863 or claire@socialtables.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.