Editorial Board   Guest Author

Mr. Heidenreich

Jay Heidenreich

Director of Sales & Marketing, Ritz Carlton Kapalua

Jay Heidenreich has been appointed Director of Sales & Marketing of the 463-room AAA Five-Diamond Ritz-Carlton, Kapalua located on the northwest shore of Maui. With more than eighteen years of hospitality experience, Heidenreich will be responsible for the leadership of all sales and marketing for the luxury hotel in the exclusive enclave of Kapalua. Prior to his new role, he most recently served over four years as Director of Sales and Marketing at The Ritz-Carlton, Half Moon Bay in Northern California. “Jay brings a wealth of experience both within The Ritz-Carlton brand as well as Sales and Marketing leadership roles at neighboring Hawaiian resorts,” said Alex Ahluwalia, General Manager at The Ritz-Carlton, Kapalua. “The combination of his talents, contacts and destination experience will be an incredible asset for The Ritz-Carlton, Kapalua,” he continued. Prior to joining The Ritz-Carlton Hotel Company, L.L.C., Heidenreich was a Sales Manager on the opening team of the Hyatt Regency Tamaya Resort and Spa in New Mexico. In 2002 he joined Princeville Resort, a luxury Kauai hotel on Hanalei Beach as Senior Sales Manager. After two years with the property, Heidenreich was promoted to Director of Sales & Marketing, where he served for three years. During his tenure at Princeville Resort, he was part of 2004's Sales Team of the Year and the top producer for the Western United States in 2005 within Starwood Hotels and Resorts. Prior to joining The Ritz-Carlton in 2009, Heidenreich also served as Director of Sales and Marketing at the Kauai Marriott Resort & Beach Club. Originally from San Mateo, Calif., Heidenreich earned his bachelor's degree from Cornell University's School of Hotel Administration. During his studies, he held various operational positions in housekeeping and stewarding, as well as assistant restaurant manager and front desk agent, for several San Francisco Bay area properties. For more information about The Ritz-Carlton, Kapalua call the hotel directly at (808) 669-6200 or visit www.ritzcarlton.com/kapalua. About The Ritz-Carlton, Kapalua The AAA Five-Diamond Ritz-Carlton, Kapalua showcases a stunning, fully-renovated destination resort offering 463 guestrooms, including 107 residential suites, boasting warm-hued wood floors, rich travertine bathrooms, flat-screen LCD televisions and Hawaiian-inspired artwork. The Waihua Spa at The Ritz-Carlton, Kapalua beckons with treatment rooms framed by private garden showers, volcanic stone grottos, steam, sauna and whirlpool therapies, outdoor couple's hale (cabanas) and a fitness center and movement studio with spectacular ocean views. Jean-Michel Cousteau's Ambassadors of the Environment program offers all interest levels an array of outdoor activities from land to sea, led by trained naturalists. The breathtaking island resort also features six dining experiences, enhanced indoor/outdoor meeting space, an inviting children's pool and luxury cabanas. The Ritz-Carlton, Kapalua is nestled on 54 acres and enveloped by the 23,000 acre Kapalua Resort, renowned for two championship golf courses, award-winning restaurants and an historic pineapple plantation.

Please visit www.ritzcarlton.com/kapalua for more information.

Mr. Heidenreich can be contacted at 808-669-6200 or jay.heidenreich@ritzcarlton.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.