Editorial Board   

Ms. Rheams

Connie Rheams

Global Business Development, Altiuspar

A hospitality industry veteran, Connie Rheams is responsible for a range of strategic corporate initiatives at AltiusPAR, including partner relations and global business development and marketing. Ms. Rheams comes to AltiusPAR from Cendant Corporation, where she was most recently vice president of Cendant's Travel Distribution Hospitality and Leisure Group. At Cendant, her responsibilities included business development, management of all sales initiatives in the Americas, and implementation of other Cendant company and partner programs. Prior to Cendant, she was president of TRUST Inc., which was acquired by Cendant in 2002. Prior to TRUST, Ms. Rheams spent 14 years at AMR Corporation, where she held various management positions at American Airlines, TeleService Resources, and SABRE. While at AMR, Ms. Rheams served on the Latin American Task Force at American Airlines, led the hospitality division at TeleService Resources, and served as the head of product marketing for SABRE Internet Travel Solutions.

Ms. Rheams can be contacted at 940-497-5300 or connie.l.rheams@altiuspar.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.