Editorial Board   Guest Author

Ms. McCullough

Lynn McCullough

Director of Meetings & Association Management, CMA Association Management

With 20 years of meeting planning experience, Lynn McCullough is the director of meetings and association management at CMA Association Management, where she is responsible for planning and managing association and corporate meetings worldwide.

Ms. McCullough provides leadership to association clients on both a national and international scale while overseeing all meeting planning activities and service offerings, ranging from Board of Director relations, strategic development, growth programs, management of association publications and websites, and event planning and management including promotion, programming, and logistics.

Ms. McCullough is also Executive Director of the Event Service Professionals Association. Prior to joining CMA, she was the administrative director at an association management company based in Philadelphia, Pennsylvania, where she handled various aspects of association management for national associations.

Before that,  Ms. McCullough worked as legislative coordinator for the Medical Society of New Jersey, the association of medical doctors affiliated with the American Medical Association.

Accredited by the AMC Institute, CMA Association Management provides a comprehensive portfolio of association management and event planning services, including award-winning marketing communications and digital capabilities, to national and global association clients.

Please visit http://www.cmasolutions.com for more information.

Ms. McCullough can be contacted at +1 609-297-2235 or lmccullough@cmasolutions.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.