Editorial Board   Guest Author

Ms. Maher

Shelley Maher

Director of Business Development & Client Relations, Total Customized Revenue Management

As a Director of Business Development and Client Relations, Shelley Maher plays a crucial role at Total Customized Revenue Management as the company expands throughout the country and into international markets.

With an extensive background in property-level hotel sales and knowledge in driving revenues in a variety of markets, Ms. Maher is a highly successful and effective professional with a passion for exceeding budgets and fostering a focused, results-driven team.

Ms. Maher's career spans approximately 30 years in the hospitality industry, which includes several leadership positions within the Hilton and Hyatt brands, where she directed sales and marketing for hotels in the downtown and suburban markets integrating her efforts with various facets of revenue management.

Most recently, she served as Director of Group Sales for the Hyatt Regency Indianapolis, leading the charge for driving group revenues, preparing a budget and business plan to achieve measurable and significant results, forecasting the group segment, controlling costs and achieving year-over-year revenues in a competitive downtown market.

In recognition of her success and leadership, Ms. Maher's team was given the title of Sales Team of the Year in 2011 by the Embassy Suites Brand for her stellar results as Director of Sales & Marketing in exceeding budget, production results and market share.

In addition, the Hyatt Regency Indianapolis was the proud recipient of Hyatt's Revenue Team of the Year award in 2016, partially as a result of Ms. Maher's dedication and success as Director of Group Sales.

Ms. Maher has a Bachelor of Arts degree in Journalism from Indiana University, and is based out of Indianapolis, Indiana.

Please visit http://www.tcrmservices.com for more information.

Ms. Maher can be contacted at +1 623-536-7066 or Shelley@tcrmservices.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.