Editorial Board   Guest Author

Ms. Vaughan

Dianna Vaughan

Global Head & Senior Vice President, All Suites Brands by Hilton

Dianna Vaughan is the global head and senior vice president of the All Suites brands, Hilton's newest brand category encompassing Embassy Suites by Hilton, Homewood Suites by Hilton and Home2 Suites by Hilton. In her role, she is responsible for the strategic direction, performance and growth of the more than 800 properties that comprise the All Suites brands' footprint, which represent one of the largest portfolios of all-suites inventory in the world.

Most recently, Ms. Vaughan served as the global head and senior vice president of DoubleTree by Hilton. Additionally, she led the launch and brand strategy behind Hilton's two full-service collection brands: the award-winning Curio Collection by Hilton and newly-launched Tapestry Collection by Hilton.

A 20-year hospitality veteran, Ms. Vaughan has held several leadership positions with the company. At the hotel level, she served within many departments including food and beverage, finance, sales & marketing and general manager. Taking her on-property experience to the corporate level, she took on brand leadership positions, overseeing revenue management, Brand Performance Support, and marketing for the Hilton Hotels & Resorts, DoubleTree by Hilton and Embassy Suites by Hilton brands.

Ms. Vaughan has also served in multi-brand leadership roles as vice president of marketing for Hilton's portfolio of brands as well as creating the global Hilton Honors marketing promotions team, which develops and executes creative brand promotions to drive revenue. She has also worked with Hilton's CEO and CHRO to lead global culture initiatives, including the Diversity & Inclusion and Team Member Resource groups.


Ms. Vaughan can be contacted at 901-374-6427 or dianna.vaughan@hilton.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.