Editorial Board   Guest Author

Ms. Voss

Megan Voss

Vice President Human Resources & Associate Development, Aparium Hotel Group

As a believer in the philosophy that the true drivers behind a hotel's success are its associates, Megan Voss focuses on developing and cultivating teams that genuinely believe in the brand's vision and enhance the inspiring company culture that currently exists inside the walls of all Aparium Hotel Group properties. With like-minded associates who can provide genuine, intuitive service, Ms. Voss believes Aparium is poised to provide its guests unique, memorable experiences that keep them coming back. Since joining the company in spring 2014, Ms. Voss has led the charge in spearheading the promotion and implementation of Aparium's values among all employees, as well as enacting learning and development strategies to ensure sustainable employee success. A certified Senior Professional in Human Resources, Ms. Voss brings with her nearly two decades of experience in hospitality and retail, including heading up the global learning and development at renowned W Hotel properties and its Starwood brand. Going the distance is a literal expression for Ms. Voss, who is an avid runner and multiple marathon veteran.

Please visit www.aparium.com for more information.

Ms. Voss can be contacted at 312-275-1080 or info@aparium.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.