Editorial Board   Guest Author

Ms. Hajko

Theresa Hajko

Regional Director of Revenue Management, Spire Hospitality

Theresa Hajko has over 30 years of experience in the Hospitality industry with nearly two decades of experience dedicated solely to Revenue Management in both property level and regional revenue management positions.  Ms. Hajko joined Spire Hospitality as Regional Director of Revenue Management in 2018.  Spire Hospitality has built an impeccable, industry-wide reputation for its operational excellence and unwavering ability to improve asset performance. It began in 1980, as Lane Hospitality, and quickly gained prominence as outstanding owners and operators of quality hospitality real estate assets.

In her current role Ms. Hajko is responsible for partnering with her hotels to execute the most profitable revenue management strategies and processes for the portfolio of hotels that she oversees.  This includes analysis of revenue/profit maximation for all hotel revenue streams, overall development and implementation of rate strategies and review of group and transient business levels to assure year over year improvement.  This includes maximizing revenue over Special Events, monitoring competitors for shift in strategies and introducing new strategies to drive additional profit.

Prior to joining Spire Hospitality, Ms. Hajko worked for Pillar Hotels and Aimbridge Hospitality as Area Director of Revenue Management demonstrating a proven track record for growing revenue and increasing profitability in the hotels she has worked with.  She relies on this experience to achieve growth in profit contribution for her hotels. 

Ms. Hajko attended the University of Pittsburgh and lives in Pittsburgh, PA.  In her free time Ms. Hajko teaches fitness classes, fosters kittens and volunteers for local animal shelters and enjoys travel.


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

Ms. Hajko can be contacted at +1 412-378-6517 or thajko@spirehotels.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.