Editorial Board   Guest Author

Ms. Taylor

Faith Taylor

Senior Vice President Global Corporate Social Responsibility Officer, Wyndham Worldwide

Faith Taylor currently oversees Wyndham Worldwide Corporate Social Responsibility program's policies and strategies which include sustainability, philanthropy, wellness, diversity, human rights, ethics and responsible sourcing. The program is implemented across 40 hospitality brands, over 36,000 employees and over 100,000 locations in 100 countries. She has overseen the development of the company's corporate policies, strategies, reporting and branding initiatives since she started the Wyndham Green program in 2006. Ms. Taylor is Chair of the Sustainability Working Committee of the World Travel & Tourism Council and Chairwoman of the Board of Directors of the USGBC of New Jersey. She is also a member of the International Tourism Partnership organizations where she has participated in setting industry standards like the Hotel Carbon Metric Initiative and policies. Wyndham is a recognized corporate leader working with the Clinton Global Initiative and the Obama Better Building Challenge in setting leading programs for the built environment. In 2014 the National Diversity Council named her “One of the Most Powerful Women in the Industry”. Under her leadership in 2014 Wyndham was ranked as one of the top 50 Greenest Companies in America by Newsweek and in 2014 was recognized by the Dow Jones Sustainability Index as both World and North American leader in the Hotel, Resort and Cruise line sector and in 2014. CDP has recognized Wyndham as a leader in both performance and disclosure. In 2013, Wyndham Worldwide reduced its carbon emissions by 13% and water is down 16% globally and 25% of its $2.1 Billion supply chain has met the Wyndham Green criteria. Ms. Taylor has experience in P&L management, new business and product development as well as marketing and strategic planning. Ms. Taylor worked at Wyndham Hotel and Resorts where she was responsible for repositioning the brand through innovation and new product development programs. She also oversaw the repositioning, and marketing for the Ramada International brand. Ms. Taylor has worked at Avon Inc., Apple Computer and International Home Foods. She has an MBA from Wharton business school and a BA from Stanford University. She is married with two children. She was born in Japan and is of Asian and African American heritage.

Ms. Taylor can be contacted at 973-753-8613 or faith.taylor@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.