Editorial Board   Guest Author

Ms. Davis

Katie Davis

Director of Sales & Marketing, Le Meridien Chicago - Oakbrook Center

Katie Davis, Director of Sales + Marketing, joined Le Meridien Chicago - Oakbrook Center in June 2013 in the pre-opening phase, overseeing the hotel through the $25 million transformation, which was unveiled in July 2014. Ms. Davis also started as the Regional Director of Sales & Marketing for Wischermann Partners in February 2016, a national hospitality firm focused on the operations of upper upscale and luxury hotels. Throughout her career, Ms. Davis has held multiple senior sales and marketing positions with a proven track record of revenue and business growth, goal achievement, sales operations and effective team leadership. Ms. Davis joined Le Meridien Chicago - Oakbrook Center from Hyatt Hotels, where she was responsible for the financial success of Hyatt Regency O'Hare and Hyatt Rosemont, representing $70 million annually between the two properties, as Director of Sales and Marketing. Prior to Chicago, Ms. Davis was Director of Sales and Marketing at Hyatt Regency Minneapolis, Director of Sales, Catering and Marketing at Hyatt on Printer's Row, and Associate Director of Sales at Hyatt Regency McCormick Place. Ms. Davis has been recognized for achievements many times throughout her career, including nominations for Sales Team of the Year at Hyatt Hotels in 2007 and 2008. She was nominated for Director of Sales of the Year at Hyatt Hotels in 2005, and Sales Manager of the Year in 2003. Ms. Davis won the Manager of the Year Award at Hyatt Regency McCormick Place in 2003.

Please visit www.lemeridienoakbrook.com for more information.

Ms. Davis can be contacted at 630-368-9900 or katie.davis@lemeridienoakbrook.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.