Editorial Board   Guest Author

Mr. Connolly

Patrick Connolly

Chief Customer Officer, Orange Lake Resorts

Patrick Connolly provides strategic vision and leadership for Orange Lake Resorts' operations, guest services and the company's Holiday Inn Club product, managing its development, growth and delivery to more than 125,000 Club members throughout the world.

In his role, Mr. Connolly also manages inventory and operations for the growing resort portfolio, as well as customer service and product engagement for more than 340,000 owners and Club members.

Mr. Connolly's strategic leadership and initiatives were instrumental in the growth of the company from a single-site timeshare property in 2006 to 28 resort properties located in 14 states today.

In 2009, he also helped to conceptualize and launch the company's first luxury villa product, the Signature Collection, which is has expanded from its launch at Orange Lake Resort in Orlando, FL to ten resorts across the country. His teams have been honored with numerous industry and national hospitality awards for guest service and operations.

Mr. Connolly's career encompasses 30 years in customer service and manufacturing roles, including extensive experience in the mortgage and timeshare industries. For nearly a decade prior to joining Orange Lake Resorts in 2006, he was engaged in the member servicing divisions as Senior Vice President of Membership for RCI® North America, the largest timeshare exchange company in the world, and oversaw many of their relationships with numerous member clubs throughout the industry. He also held previous management positions with PHH Mortgage and General Electric.

Mr. Connolly holds a B.S. from Notre Dame University and an Executive M.B.A from the University of South Florida.

Please visit http://corporate.orangelake.com for more information.

Mr. Connolly can be contacted at +1 407-395-6876 or pconnolly@holidayinnclub.com

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.