Editorial Board   Guest Author

Ms. Derby

Elizabeth Derby

Vice President of Sales & Marketing, Hotel Equities

Elizabeth Derby serves as Vice President of Sales and Marketing for Hotel Equities, an Atlanta-based, full-scale hotel management, development and consulting firm. She sits as a member of the Hotel Equities Strategic Alliance Leadership Team, the executive committee that casts the company vision and orchestrates its growth. Ms. Derby holds responsibility for all revenue generation for the portfolio including hotel sales and marketing, revenue management and e-commerce. She assists the hotels with setting overall sales and marketing strategies to maximize revenues. Recently, she spearheaded the revitalization of the company logo, the firm's website and all marketing materials. She oversees the firm's public relations strategy and implementation, including media relations and the quarterly company newsletter. Ms. Derby joined Hotel Equities 15 years ago as Director of Sales & Marketing for the company's portfolio that numbered only four hotels at the time. Today, the firm includes 25 sales directors serving more than 40 properties in five states from Virginia to Louisiana. With more than 29 years in the hotel business, Ms. Derby held sales positions at the The Mills House Hotel in Charleston, the Memphis Marriott, the Lowell Sheraton, and the Charlotte Marriott Executive Park before taking her present post. She began her career at the Kiawah Island Resort near Charleston, South Carolina. Ms. Derby holds a B.S. degree in Administrative Management from Clemson University.

Ms. Derby can be contacted at 678-578-4444 or ederby@hotelequities.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.