Editorial Board   Guest Author

Ms. Maycock

Grainne Maycock

Vice President Sales, Sajan, Inc.

Gráinne Maycock is vice president, sales at Sajan, a leading global language services provider known for its top-ranked proprietary translation management system technology. Since Sajan's inception in 1997, its globe-spanning teams of localization professionals have been creating custom solutions for a wide variety of companies in several industries, with unique specialization in the travel and hospitality arena. Ms. Maycock provides strategic sales leadership to foster increased growth for Sajan across Europe and North America, focusing on strategic business solutions for enterprise clients. She has spent 17 years working with many of the world's largest organizations across the IT, life science, online consumer, telecommunications, manufacturing and marketing verticals. She has helped them create and implement innovative programs to optimize global content release and increase global market share and revenue for their brands through effective multilingual content programs covering websites, social media and corporate marketing content. She holds an honors degree in applied languages and intercultural studies and post-graduate qualifications in social media marketing. Ms. Maycock is passionate about global branding and reaching a global audience with optimized language content, and she believes business is global today—and that language should never be a barrier.

Ms. Maycock can be contacted at 35312449550 or gmaycock@sajan.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.