Editorial Board   Guest Author

Mr. Premack

Ben Premack

Director of Sales, Marketing and Events, Hyatt Regency Maui Resort and Spa

Ben Premack is the Director of Sales and Marketing at Hyatt Regency Maui Resort and Spa. An experienced hospitality professional with 13 years in the travel industry, Mr. Premack brings to the LEED EBOM certified resort strong leadership, analytical skills and a history of sales and marketing successes throughout the industry. At Hyatt Regency Maui Resort and Spa, Mr. Premack oversees the sales and marketing team and initiatives and is a member of the executive committee charged with managing operations across the resort. Mr. Premack began his career with Hyatt in 2003 at Hyatt Regency Bethesda and worked as an Assistant Front Office Manager before being promoted to Sales Manager at the Hyatt Regency O'Hare. There, he found his niche in sales and didn't look back. A seasoned Hyatt ambassador, Mr. Premack pre-opened Grand Hyatt San Antonio in 2007, and then served as the Associate Director of Sales at Grand Hyatt Seattle/Hyatt at Olive 8 as well as Grand Hyatt Washington D.C. He was then named Director of Sales at Hyatt Regency Philadelphia in 2010 prior to his most recent position at the Grand Hyatt DFW. Mr. Premack has received numerous honors and awards for his achievements in hospitality, including the 2014 Sales Team of the Year at Hyatt Hotels Corporation, 2014 Hyatt “Markie” Marketing Award Nominee, 2012 and 2015 Hyatt “Markie” Marketing Award Winner, 2012 Director of Sales of the Year Nominee, 2012 Sales Team of the Year Nominee at Hyatt Regency Philadelphia at Penn's Landing, and the 2010 Sales Team of the Year Nominee at Grand Hyatt Washington, among others.

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

Mr. Premack can be contacted at 808-661-1234 or ben.premack@hyatt.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.