Editorial Board   Guest Author

Ms. Paquin

Megan Paquin

Marketing Manager, Hyatt Regency Orlando

Megan Paquin, APR is marketing manager at Hyatt Regency Orlando. Located in the heart of Orlando's International Drive resort area and directly connected to the Orange County Convention Center, Hyatt Regency Orlando offers unparalleled leisure, meetings and convention facilities. Featuring 1,639 guestrooms and 315,000 square feet of meeting space - and with over two million square feet of space in the Orange County Convention Center to which the hotel is attached - Hyatt Regency Orlando is the largest convention hotel for the brand in the United States.

Ms. Paquin is an accredited and award-winning marketing communications professional, trusted to lead strategic marketing campaigns for some of the world's most respected brands. She started her career with MGM Resorts International where she specialized in international media relations and national broadcast for hotels in Las Vegas, Nev. She was a member of the opening public relations team for CityCenter, a 76-acre, mixed-use urban development with 5,900 hotel rooms. It is the largest privately funded construction project in the United States.

Fearless in her creative abilities and business acumen, Ms. Paquin went on to earn professional recognition for her work with Fry Hammond Barr, an integrated marketing agency in Orlando, Fla., on behalf of The Peabody Orlando. Leading public relations efforts for one of the nation's top meetings hotels, she and her team received several Silver and Gold Adrian Awards from Hospitality Sales and Marketing Association International (HSMAI).

Her work with Fry Hammond Barr also won awards in media relations and crisis communication from the Florida Public Relations Association (FPRA). Ms. Paquin later demonstrated her business acumen in the luxury market as communications manager at The Ritz-Carlton, Grand Cayman, a Caribbean, AAA Five-Diamond resort with 365 rooms and suites, five onsite restaurants including Blue by Eric Ripert, a la prairie spa and Greg Norman-designed golf course, before returning to Orlando to her current role at Hyatt Regency Orlando.

She is a graduate of the University of Central Florida with a B.S. in Organizational Communication, Accredited in Public Relations (APR) and an M.A. candidate in Behavioral Economics at The Chicago School of Professional Psychology. Ms. Paquin currently serves on the Global Communications Committee for Visit Orlando and is Director of Communications for MPI Orlando.

Please visit http://www.orlando.regency.hyatt.com for more information.

Ms. Paquin can be contacted at 407-284-1234 or megan.paquin@hyatt.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.