Editorial Board   Guest Author

Ms. Smith

Jenna Smith

Vice President of Revenue Management, First Hospitality Group

Jenna Smith has been a part of First Hospitality Group for more than a decade. Starting as a guest services representative in 2004 at the Hampton Inn Ann Arbor North. Ms. Smith has been on a fast track moving up through the company ever since. Having served in a wide variety of positions from sales roles to general manager, Ms. Smith ultimately was elevated to a regional revenue management position before assuming her current position as vice president of revenue management. With a predictive index analyst certification, she is responsible for the delivery of hotel revenue management support for multiple brands and leadership of regional support team, as well as development and execution of effective strategies to achieve market share growth. Over the course of her tenure with First Hospitality Group, she has worked tirelessly on our behalf and our investors. With the state of our industry constantly changing and evolving, Ms. Smith ensures that First Hospitality Group has a voice in the growth and development of all the brands that we manage. An expert in managing high volume demand and well versed in understanding both short and long-term goals, Ms. Smith graduated from Eastern Michigan University with a bachelor's degree in business administration and previously served as a mentor at DePaul University's School of Hospitality Management. First Hospitality Group, headquartered in Chicago, operates hotels of every type and size, from historic rehabs to urban markets. Their strength lies in market knowledge and creating a training culture where one can work smart to succeed and have fun.

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

Ms. Smith can be contacted at 214-855-6000 or jsmith@fhginc.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.