Editorial Board   Guest Author

Ms. Hanegreefs-Snehi

Renu Hanegreefs-Snehi

VP Corp Communications, PR & Reputation Management, Carlson Rezidor Hotel Group

Renu Hanegreefs-Snehi is Vice President of Corporate Communications, PR & Reputation Management at Carlson Rezidor Hotel Group, where she leads a team of ten executives across the communications and marketing functions. She is responsible for developing and protecting the integrity of the company's corporate and consumer brands and ensuring streamlined communication of business, strategies and people across 80+ countries in Europe, the Middle East & Africa.

Ms. Hanegreefs-Snehi is also a keen advocate for corporate diversity and women in leadership, and acts as a mentor for young professionals within the company. An experienced leader, she has built her career and commercial acumen in the disciplines of branding, marketing and communications over the past 25 years. She has been with the Carlson Rezidor Hotel Group since 2001, grounded with studies in International Business Management and Business Administration.

A holistic approach to strategy and campaigns allows Ms. Hanegreefs-Snehi and her teams to deliver brand results that are commercial, compelling, credible and creative; and her drive and initiative has resulted in award winning campaigns for Carlson Rezidor Hotel Group. One of many examples is the world premiere of Radisson RED, which won Best Communication Campaign at the Worldwide Hospitality Awards, despite being launched in Belgium during difficult times following the fatal terrorist attacks in Brussels.

Furthermore, Ms. Hanegreefs-Snehi is an integral part of strategic leadership changes within the company, including launching new strategies following CEO changes in 2013 and the launch of a new Employee Value Proposition.

Ms. Hanegreefs-Snehi's influence is group wide. She is Editor-in-chief of the Carlson Rezidor Hotel Group magazine; the group-wide, multi-brand Intranet and extranet, MOMENTUM; and Employee Social Network Site for all 43,700 employees across EMEA. Ms. Hanegreefs-Snehi is also the curator of the award-winning corporate website www.rezidor.com, which was ranked Europe's Best Corporate Website on the KWD ranking

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

Ms. Hanegreefs-Snehi can be contacted at 32-2702-9241 or renu.snehi@carlsonrezidor.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.