Editorial Board   

Ms. Stroud

Gretchen Stroud

Vice President, Talent & Inclusion , Hilton

Gretchen Stroud is Vice President, Talent & Inclusion for Hilton. In this role, she oversees the strategic direction of recognition, learning, leadership development and talent management initiatives for global operations and corporate Team Members. With her team, Ms. Stroud leads Hilton's Team Member development programs and succession management activities as well as the company's internal and external recognition and engagement strategies.

With more than 15 years of experience in the hospitality industry, Ms. Stroud has successfully led a variety of initiatives across Hilton's Talent, Learning & Engagement disciplines and is passionate about championing and building talent diversity strategies, developing effective leaders at all levels and driving learning innovation. Among her professional accomplishments, Ms. Stroud led the launch of the company's Thrive at Hilton employee value proposition and leads the team responsible for Hilton's Great Place to Work award submissions. This is

Ms. Stroud directs Hilton's Talent & Leadership initiatives, including emerging leader and executive pipeline development and talent management programs and strategies. Within learning, she has led the modernization of the Hilton University platform introducing new technologies and approaches to drive Hilton's global workforce development efforts.

Prior to joining Hilton in 2011, Ms. Stroud worked in several leadership roles at Marriott International, including learning strategy for the company's Full Service, Luxury and Lifestyle brands. She also spent several years within the International Lodging and Owner and Franchise Services functions during her tenure. Ms. Stroud currently resides in Memphis and is a graduate of American University, in Washington, D.C.

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

Linkedin Profile: https://www.linkedin.com/in/gretchenstroud/

Ms. Stroud can be contacted at +1 571-286-6268 or Gretchen.Stroud@hilton.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.