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 4073956876 or pconnolly@holidayinnclub.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.