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.

As Ms. Perkins built her career in hospitality, 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.  The goal to be a trusted advisor to the client and understand how she could improve the customers experience as they touched each aspect.

As a principal and Vice President at Panetiere over fifteen years, Ms. Perkins has had the pleasure of working at some of the finest hotels and with a team of professionals that feel as passionately about the industry as she does.   The company has grown to be one of the most respected hotel revenue solution companies, partnering with prestigious ownership groups and management companies.

Panetiere specializes in task force sales solutions, hotel management, business analysis, rebranding, rebuilding, and training. 

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 April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.