Editorial Board   

Ms. Dochen

Dee Dee Dochen

Founder & Owner, DDD Marketing Communications

Working since 1980 to help businesses and organizations manage their messages, Dee Dee Dochen founded DDD Marketing Communications in 1994 on an established record of professional service, personal attention, creativity and collaboration. Ms. Dochen's marketing communications career has its roots in the hospitality industry. As Director of Convention Sales for the Austin (Texas) Convention & Visitors Bureau in the mid-80s, she fine-tuned the notion of combining creative ideas and a team of "specialists" - hotels, attractions, restaurants, musicians - to help manage the message of, in that case, a city. In 1988, she moved to Washington, D.C., and served as a Director of Public Relations and Marketing Programs for Marriott International, Inc. It was here that she gained deep experience in integrated communications, affiliate marketing with Fortune 500 companies, crisis communications, and in creating and executing marketing communication solutions for a nationwide network of hotels. In late 1994, Ms. Dochen relocated to Houston and opened her business with Marriott International, Inc. as a client. She has since expanded both her client reach and her network of affiliated professionals, surrounding herself with associates and partners who share a commitment to excellence and enthusiasm for results. Ms. Dochen is an active community leader, involved with organizations that support the arts, children with special needs, human and civil rights, and education.

Ms. Dochen can be contacted at 713-432-7575 or ddd@dddmc.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.