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, Ms. Adair 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 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.