Editorial Board   Guest Author

Ms. McIntosh

Suzanne McIntosh

President, McIntosh Human Capital Management

Suzanne McIntosh is President of McIntosh Human Capital Management. MHCM is a Hospitality Sales Recruitment firm, building high performing teams for successful hospitality focused businesses. She aligns her client's company sales culture from “the ground up”; creating sales platform concepts, goal setting, success measurement, market planning, recruitment and deployment.

Ms. McIntosh's search specialties are in Sales, Marketing and Revenue roles as well as high level operations positions for luxury and lifestyle properties.

Ms. McIntosh has extensive experience with prestigious hotel brands including Four Seasons, Fairmont and Morgans Hotel Group, leading and directing high performing sales teams throughout her career.

She was born and raised in Toronto and started her career with Four Seasons Hotels & Resorts after graduating from Ryerson University's School of Hospitality Administration. She worked with Four Seasons for fourteen years, in senior sales and marketing roles in New York, Toronto, Southern California and Washington, D.C.

Ms. McIntosh was Director of Sales and Marketing at the world famous Watergate Hotel in Washington, D.C. She went on to become Director of Sales and Marketing for Millennium Broadway, NYC. She was promoted to Vice President of Marketing Communications for the fourteen Millennium Hotels in North America for the Singaporean-based Millennium & Copthorne Hotel Group.

Ms. McIntosh was Director of Marketing on property at The Carlyle, a Rosewood Hotel. Prior to segueing her sales and marketing career into Hospitality Recruitment, she was Corporate Director of Sales for Morgans Hotel Group, leading a team of fourteen hotels and the Global Sales organization in the US and London.

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

Ms. McIntosh can be contacted at 917-767-2971 or suzanne@mcintoshhumancapitalmanagement.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.