Editorial Board   Guest Author

Ms. Snyder

Mari Snyder

VP Social Responsibility & Community Engagement, Marriott International, Inc.

Mari Snyder is responsible for developing Marriott's social responsibility strategy and its global implementation and, in her role on the company's Global Green Council, collaborates enterprise-wide to develop Marriott's sustainability strategy and practices, in support of the Council's executive co-chairs. Ms. Snyder manages Marriott's portfolio of innovative environmental initiatives, including a rainforest preservation project in the Amazon and a water conservation/micro-enterprise project in Southwest China. Ms. Snyder's team establishes and manages the company's community partnerships, corporate contributions, disaster relief, associate volunteerism and stakeholder engagement programs. She reports the company's sustainability and social responsibility results. Ms. Snyder joined Marriott in 1999. Marriott International, Inc. is a leading lodging company with nearly 3,700 lodging properties in 72 countries and territories. Marriott employs approximately 129,000 employees and is recognized by FORTUNE® as one of the best companies to work for and one of the world's most admired companies. Prior to joining Marriott, Ms. Snyder worked for M&M/MARS for nine years. In addition to serving on the Board of Directors of Wolf Trap Foundation for the Performing Arts, Ms. Snyder serves on the Board of Advisors of the Universities at Shady Grove, University System of Maryland and the Business Advisory Council of St. Bonaventure University.

Ms. Snyder can be contacted at 301-380-2702 or mari.snyder@marriott.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.