Editorial Board   Guest Author

Ms. Beltran

Sandra Beltran

VP of Sales & Marketing, Prohotel International

Sandra Beltran joined Prohotel International in 1998, bringing with her over ten years of experience in the hospitality industry. As Vice President, Ms. Beltran is responsible for the marketing and sales of Prohotel's International clients. She was integral in the concept creation and implementation at luxury boutique properties including La Pleta in Baqueira, Spain and Esencia and Ikal del Mar in Mexico's Riviera Maya.

Ms. Beltran was also charged with the creation of guest recognition and appreciation programs, which to date have increased the repeat guest factor from 50% to 70%. Ms. Beltran's other duties include conducting market research, as well as concept and feasibility studies to market clients to the luxury niche, heading up the public relations department, ensuring all Prohotel properties meet or exceed luxury standards and coordinating with advertising agencies to develop marketing materials.

Using her vast knowledge of internet marketing, Ms. Beltran creates and implements online marketing campaigns and promotions in conjunction with partner websites which have thus far resulted in a 15% increase in annual revenues.

Ms. Beltran is also a principal in a vineyard in Tupongato, Argentina by the name of Ikal1150. Her duties include promotion of the brand and distribution in the United States. Her passion for nature and all things natural has aided her in this venture. The vines are drip irrigated with the snow melt water from the neighboring Andes Mountains and no chemicals or pesticides are used during the bottling. For her, the wine and the hotels go hand in hand as they are both commodities that people can indulge in without the guilt.

Ms. Beltran received her Bachelors Degree in Business Administration from the University of Houston. She is fluent in Spanish and English.

Ms. Beltran can be contacted at 713-528-7862 or sbeltran@prohotels.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.