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 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.