Editorial Board   Guest Author

Ms. Pepe

Dianne Pepe

Director of Group Sales, Millennium Broadway Hotel, New York

As director of group sales for the 750-room Millennium Broadway Hotel New York, Dianne Pepe has responsibility for the property's 110,000 square feet of meeting and business space, including the only residential IACC-accredited conference center in New York City and the iconic and historic Hudson Theatre, an immensely popular choice for special corporate events, product launches, private social events, and weddings, including the largest number of same sex marriages in the city. Prior to joining Millennium Ms. Pepe was area director of sales for the Pyramid Hotel Group where she directed the sales operation and managed a staff of 16 for two “big box” central New Jersey IACC certified conference center hotels totaling 770 rooms and over 110,000 square feet of meeting space. Before that, she was director of group sales for The Westin Princeton at Forrestal Village, a 294-room hotel with 22,000 square feet of conference space. Ms. Pepe began her sales career as catering manager at the all-suite Madison Suites Hotel before moving on to the 204-room Radisson Hotel Princeton. In 2004 she was recruited by the prestigious Doral Forrestal Conference Center and Spa where she received recognition as the top hotel sales manager for Interstate Hotels and Resorts Northeast 2005 and began her love affair with IACC. She holds an A.A.S. degree from Sullivan County Community College, part of the State University of New York system.

Ms. Pepe can be contacted at 212-789-7566 or dpepe@mill-usa.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.