Editorial Board   Guest Author

Ms. Trujillo

Marcela Trujillo

Senior Revenue Consultant, Total Customized Revenue Management

Marcela Trujillo, a Senior Revenue Consultant at Total Customized Revenue Management, has over fifteen years of hospitality experience under her belt, driving profitability through strategic and creative revenue and total asset management. An innovative and experienced professional who strives to move the needle of traditional revenue management, Ms. Trujillo has proven prowess in maximizing profitability. During her career, she has led a wide variety of hospitality divisions, including operations, finance, sales, marketing and development. Ms. Trujillo is a passionate hotelier who brings dynamic ideas and invaluable insight to Total Customized Revenue Management on behalf of her clients.

Ms. Trujillo has served in leadership roles for several major independent boutique hotel companies including Kimpton Hotel Group, Ace Hotel Group and Menin Hospitality, mastering and implementing new and emerging technologies, overseeing revenue strategies for a wide variety of properties and delivering measurable results and successes.

Prior to joining Total Customized Revenue Management, Ms. Trujillo most recently served as Vice President of Revenue Management at Menin Hospitality, where she increased asset profitability through all revenue streams, developed dynamic pricing strategies and successfully transitioned the management of two properties within six months, including due diligence analysis, building of all systems, and providing the pre-opening and transitional budgets.

With expertise in strategic planning, trend analysis, total asset management, pre-opening and transition management, central reservations development, and innovating revenue analytics, Ms. Trujillo provides invaluable expertise to Total Customized Revenue Management as the company provides leading revenue management and hospitality consulting services to a variety of hotels and resorts through a customized, integrated approach.

Ms. Trujillo earned her Bachelor of Science in Business Administration at Cornell University of Hotel Administration, and lives in Aventura, Florida.


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

Ms. Trujillo can be contacted at +1 623-536-7066 or marcela@tcrmservices.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.