Editorial Board   Guest Author

Ms. McClure

Dawn McClure

Senior Sourcing Manager, Experient

Dawn McClure has over eighteen years' experience in the hotel, conference, and tradeshow industry. She joined the Experient Strategic Sourcing team in 2015 partnering on site selection and contract negations for numerous association clients. Her vast portfolio of accounts represents an array of business needs from in house programs to mini-wides and city-wide programs both domestic and international.

Prior to joining Experient, Ms. McClure worked with site selection, venue contracting, and ground transportation sourcing domestically and internationally for one of the world's leading medical technology companies. Her experience in this role coupled with six years of hotel operations experience and seven years as a Sales Manager for a large independent hotel company gives her a keen ability to understand her planners meeting and event needs and the inner workings of the hotel industry. This experience helps her champion mutually beneficial partnerships for both parties while maximizing savings and mitigating risks for her programs.

Ms. McClure holds a Bachelor of Arts in Organizational Communication and a Master of Business Administration from Rollins College in Winter Park, FL where her studies focused on Strategy, Quantitative Business Analysis, Economics, and Global Business.

Ms. McClure has earned her Foundations Level Certification in Experience Design from the Maritz Institute Community of Designers concentrating on the practice of designing products, processes, services, and events with focus on the quality of the user experience. She also participates as a Global Destinations Expert in the Strategic Sourcing Team's Global Education initiative.

Please visit http://www.experient-inc.com for more information.

Ms. McClure can be contacted at +1 407-614-8436 or dawn.mcclure@experient-inc.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.