Editorial Board   Guest Author

Ms. Adair

Nicole Adair

Corporate Director of Revenue Management, SHR

Nicole Adair is Corporate Director of Revenue Management at SHR, creators of the Windsurfer® CRS and leading providers of technology that keeps hotels competitive. SHR provides hotels sophisticated tools and services that help execute their reservation and distribution strategy while optimizing the profitability of their room inventory. In her current role, she oversees operations for SHR's Revenue Management for Hire department, leading a team of experienced Directors of Revenue Management who serve SHR client hotels by improving and advancing their revenue generation and distribution strategies. Her team's goal is to ensure that properties of all sizes and in all markets have access to top revenue talent, whether they need to fill short-term gaps in staffing or are looking for long-term strategic leadership. In addition to working with her own client properties in markets as diverse as Bermuda, Orlando, Vail, and the San Antonio Riverwalk, Ms. Adair enjoys collaborating with SHR's corporate team to bring the revenue manager's perspective to new technology initiatives.

Ms. Adair joined SHR in 2015 as an Area Director of Revenue Management after working in Honolulu as a corporate revenue management for a diverse portfolio of hotels across mainland United States and Hawaii. She is a Certified Revenue Management Executive (CRME), and has extensive experience in directing connectivity and channel interfacing initiatives for numerous CRS, PMS, and channel management platforms. Ms. Adair holds a bachelor's degree in Russian and a master's degree in Hospitality Management.


Please visit http://www.shr.global for more information.

Ms. Adair can be contacted at 281-661-8901 or nadair@shr.global

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.