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 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.