Editorial Board   Guest Author

Ms. Perkins

Cindy Perkins

Principal/Vice President, Sales & Marketing, Panetiere Marketing

Growing up in Vail, Colorado; Cindy Perkins was surrounded by the hospitality business. Her mom was in the hotel business, so it was a natural progression to keep it all in the family. She remembers attending many hospitality events with her mom and just knew that this industry is where she belonged. Watching her mom, she learned the hard work that goes into "flipping the ballroom", ensuring for contingency plans for outdoor events and the ever important never "let them see you sweat."

Her first hotel job was as a front desk clerk for an independent boutique hotel in La Jolla Cove. As Ms. Perkins continued in her hospitality career, her road map was to gain knowledge and experience in as many pieces of the industry as to not only find her niche but also to have the ability to walk a client through the process - through the experience. Her goal was to be a trusted advisor to the client and to understand how she could improve the customers experience as they touched each aspect.

In 2005, Ms. Perkins answered an ad for sales assistance and prospecting for a property in Puerto Rico. That is when she met her business partner Eric von Starck and found her niche in Panetiere. As a principal and Vice President of Sales & Marketing at Panetiere for over fifteen years, she has had the pleasure of working at some of the finest hotels in the world and with a team of professionals that feel as passionately about the industry as she does.

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

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

Ms. Perkins can be contacted at +1 303-594-6712 or cperkins@panetieremarketing.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.