Editorial Board   Guest Author

Ms. Keller

Chaunsea Keller

Executive Vice President, EproDirect

Chaunsea Keller is the Executive Vice President for EproDirect.  She has over 22 years of experience in the hospitality sales, public relations and marketing field, and has been with EproDirect since 2004. 

Prior to EproDirect, Ms. Keller was on-property with Hotel Phillips, Fairmont Hotels & Resorts, and IHG.  Her role allows her to see daily interaction between hospitality suppliers and meeting planners; therefore, is a good gauge on the meetings industry as a whole. 

Ms. Keller has served on various Board of Directors, including MPI, HSMAI, SGMP and is currently serving on the Board of Directors for the Nacogdoches County United Way.  She has been published countless times, and has had the opportunity to be a featured speaker in many workshops, panels and advisory councils, specifically focusing on the meetings industry. 

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

Ms. Keller can be contacted at +1 405-233-1033 or chaunsea.keller@eprodirect.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.