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 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.