Editorial Board   Guest Author

Ms. Bauer

Pam Bauer

Director Brand Development & Marketing, Callaway Resort & Gardens

As Director of Brand Development and Marketing, Pam Bauer serves as the Callaway Resort & Gardens' brand champion, setting the marketing and guest engagement strategy to further property's mission to, "Connect People and Nature in a way that benefits both".

An accomplished marketing and customer experience operations professional with proven success in start-up, turn-around and process improvement, Ms. Bauer brings passion and enthusiasm on her subject matter as well as expertise in brand development cultural initiatives, customer experiences, motivational speaking, customer journey mapping, and strategic planning.

Prior to joining the Team at Callaway Resort & Gardens, Ms. Bauer founded elevateXP in 2013, a boutique customer experience (CX) design consulting firm based on her belief that "If the experience is not by design, you're leaving it to default." Ms. Bauer is a proud Marketing and Management double major graduate of Mercer University's Stetson School of Business & Economics and a graduate of the Jim Moran Institute for Global Entrepreneurship Small Business Executive Program. Ms. Bauer also holds “Leadership in Service Excellence” certification from Cornell University and attended the International Conference on Patient- and Family-Centered Care.¬†

For more than 65 years, Callaway Resort & Gardens has provided “a place of relaxation, inspiration and a better understanding of the living world” for millions of visitors. Owned and operated by the non-profit Ida Cason Callaway Foundation, Callaway includes a garden and resort on thousands of acres in the rolling Appalachian foothills of Pine Mountain, Georgia. ¬†Highlights include a butterfly conservatory, discovery center, chapel, inland beach, nature trails, and special events throughout the year, including one of National Geographic's top holiday light shows in the Nation, Fantasy In Lights.

 


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

Ms. Bauer can be contacted at 706-663-6804 or pbauer@callawaygardens.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.