Editorial Board   Guest Author

Ms. Korman

Robin Korman

Senior Vice President Loyalty Marketing, Wyndham Hotel Group

Robin Korman was appointed senior vice president, loyalty marketing, in September 2009, overseeing Wyndham Rewards®, the guest loyalty program of Wyndham Hotel Group with more than 6,500 participating hotels in 36 countries. Among her many responsibilities, she handles the development and management of the company's loyalty program, which happens to be the largest in the hotel industry based on number of participating hotels; as well customer loyalty initiatives, all direct-marketing programs and internal and external strategic marketing alliances. Previously, she was senior vice president and general manager at Chase Card Services where she was responsible for overseeing the company's multi-billion dollar partner credit card portfolio, including development and repositioning of new and existing products and the creation of new acquisition and growth strategies. Prior to Chase, Ms. Korman spent seven years with Starwood Hotels & Resorts Worldwide, serving first as vice president, global loyalty marketing leader, and later as vice president, brand marketing leader for Aloft Hotels and Element Hotels. In those roles, she was responsible for overseeing Starwood's Preferred Guest program and later, for developing the positioning and marketing for the global launches of the company's Aloft® and ElementSM brands. In addition to her most recent experience, Ms. Korman has also served in executive marketing, communications and public relations roles with General Electric and Citibank.

Ms. Korman can be contacted at 973-753-6590 or robin.korman@wyn.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.