Editorial Board   Guest Author

Ms. Brokowski

Donna Brokowski

General Manager Partner Solutions Group, Travel and Transport

Donna Brokowski, General Manager of Travel and Transport's Partner Solutions Group is a travel mixologist always striving to find the perfect supplier - buyer balance. In her role, Ms. Brokowski is responsible for leading the company's overall global strategic direction in corporate consulting services, supplier relations, and procurement analytics. Within Ms. Brokowski's tenure at Travel and Transport, the Partner Solutions Group has grown to over 20 associates fulfilling hundreds of consulting engagements annually for airline, rental car and hotel categories. Ms. Brokowski has an extensive background encompassing over 25 years in travel consulting and sales leadership. Prior to joining Travel and Transport in 2010, Ms. Brokowski led various sales teams with hotel groups including Wyndham Hotel Group, Peabody Hotel Group, Best Western and Holiday Inn. An accomplished speaker, Ms. Brokowski has delivered keynote presentations to the Silicon Valley BTA and Wisconsin BTA and has presented to various BTA organizations including Miami BTA, South Florida BTA, North Carolina BTA, and Central & North Florida BTA. In addition, she has spoken at the Society of Government Travel Professionals' Ancon Conference and participated as a panel speaker at Radius Travel's Annual Global Conference and most recently at the 2016 GBTA Government Relations Committee panel on supplier acquisition. She has been called upon and cited in various industry publications and has been published in Agent at Home Magazine and Travel Agent Magazine. Ms. Brokowski is a graduate of University of Wisconsin-Platteville, and resides in the Chicago area with her husband and two children.

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

Ms. Brokowski can be contacted at 402-399-4695 or dbrokowski@tandt.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.