Editorial Board   Guest Author

Ms. Churchill

Elizabeth Churchill

Chief Revenue Officer, Aqua-Aston Hospitality

Elizabeth Churchill is Chief Revenue Officer of Aqua-Aston Hospitality, a premier hotel management group with an extensive portfolio of hotels and resorts in Hawaii and on the U.S. mainland. Ms. Churchill oversees the marketing, sales, revenue management and reservations functions. She is a veteran marketer and sales leader with expertise in hotel rebranding and repositioning and extensive knowledge of the hospitality and tourism industries. Ms. Churchill's marketing strengths include: setting strategic plans, executing on strategy to grow a business and drive profitability, turnaround strategies, building effective teams, driving ROI, branding and identity, analysis, technology vetting, e-Commerce and digital strategies, sales and sales leadership, revenue optimization and distribution, niche marketing and public relations. Ms. Churchill's progressive marketing and revenue management techniques led to growth for Aqua Hospitality over the last ten years. Her tenure as part of the Aqua family began in 2005, during which she orchestrated a rebranding of the company which helped to triple the number of rooms it oversees. Ms. Churchill's accomplishments include transforming the former W Honolulu Hotel into the Lotus Honolulu, rescuing the iconic Ilikai Hotel & Suites on Oahu, transitioning Wailea's Diamond Resort into the trendy Hotel Wailea Maui, and reopening the historic Volcano House in Hawaii Volcanoes National Park on the Big Island. Ms. Churchill is focused on developing and executing a holistic approach to Aqua-Aston Hospitality customers across all of its brands, and driving customer acquisition, retention and profitability.

Please visit www.aquahospitalityllc.com for more information.

Ms. Churchill can be contacted at 808-943-9291 or echurchill@aquahospitality.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.