Editorial Board   Guest Author

Ms. Sewell

Alexandra Sewell

Vice President of Mid-Market & Enterprise Marketing, Comcast Business

As Vice President of Mid-Market & Enterprise Marketing for Comcast Business, Alexandra Sewell is responsible for defining the go-to-market strategies for the enterprise segment with a focus on building and expanding Comcast's Built4Enterprise initiatives. In addition, Ms. Sewell is responsible for developing the marketing strategies to generate subscriber and revenue growth within mid-market and strategic vertical segments. During her career at Comcast, Ms. Sewell has focused on developing innovative product, marketing and public relations strategies that have resulted in significant sales and revenue growth. Most notably Ms. Sewell was responsible for the successful launch of Business Hospitality, a product suite consisting of Ethernet, Internet, Video and Voice services packaged for the Hospitality industry. In addition, she was instrumental in launching the Business Services video product portfolio for small and medium-sized businesses, and she led the Business Services component of Project Cavalry, Comcast's all-digital initiative touching almost every residential and business customer in the Comcast footprint. An industry leader, Ms. Sewell has more than 19 years of experience within the cable industry spanning virtually every aspect of product management, marketing and public relations. In 2014, Ms. Sewell was recognized as one of Fierce Telecom's Women in Wireline, 2014 which honors top women executives in the wireline segment of the telecom industry. Prior to joining Comcast's Business Services team, Ms. Sewell held various sales, marketing, public relations and business development positions within the Comcast family of companies. Her previous roles have included: Director of Marketing Solutions for Comcast Networks; Director of Strategic Sales Alliances for Comcast Cable; Director of Marketing and Public Relations for CN8, The Comcast Network; Corporate Marketing Manager & Senior Publicist for QVC, the television shopping network (prior to its sale to Liberty Interactive). Ms. Sewell holds a bachelor of arts from Pennsylvania State University. She is a member of the Cable & Telecommunications Association for Marketing (CTAM), Women in Cable Telecommunications (WICT), Hotel Technology Next Generation (HTNG), The American Hotel & Lodging Association (AH&LA), The Healthcare Information Management Systems Society (HIMSS), and the Stadium Management Association (SMA).

Ms. Sewell can be contacted at 877-967-4999 or alex@sewellgardner.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.