Editorial Board   Guest Author

Ms. Heinicke

Krista Heinicke

PR Manager for Food & Beverage, The Broadmoor

Krista Heinicke is a former international athletic competitor, avid foodie and tireless public relations professional. Ms. Heinicke has been a member of The Broadmoor family since 2009 and prior to that, she held numerous roles in the hospitality industry. Growing up in Michigan and holding her first job at age 11 in the family McDonald's business and having a mother who majored in Food and Nutrition, food and beverage held a common thread and comforting guide in her life. Ms. Heinicke graduated from the University of Colorado in Colorado Springs with a Communications degree and simultaneously co owned a fine dining French restaurant Chez Pierre in downtown Colorado Springs. Never allowing grass to grow under her feet, she started a family and moved onto the world of retail and hospitality with Williams Sonoma. An opportunity arose to jump back into Public Relations where she worked with a small PR firm in Manitou Springs that specialized in equestrian and celebrity writing where she spent 4 years. As life takes unexpected turns, Ms. Heinicke went back to where she originally started her life in Colorado Springs, The Broadmoor. She has worked in all aspects of hospitality from sales to concierge to restaurant owner and Public Relations Manager for Food and Beverage for The Broadmoor. Securing clients stories in such publications as The Wall Street Journal, Town and Country Magazine as well as entertaining travel writers from Cooking Light, Chicago Tribune, Ms. Heinicke knows what it takes to build long lasting and trusting professional relationships.

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

Ms. Heinicke can be contacted at 719-471-6188 or kheinicke@broadmoor.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.