Editorial Board   Guest Author

Ms. Kew

Rauni Kew

Public Relations & Green Program Manager, Inn by the Sea

Rauni Kew's background is in marketing and public relations. Currently working in hospitality, she manages Public Relations & Green Programs for Maine's luxurious Inn by the Sea, and Public Relations for The Maine Innkeepers Association.

Ms. Kew served on the Maine Tourism Commission, has been a board and executive member of the Greater Portland CVB for 7 years and was the immediate past Chair, and is the Greater Portland Regional Representative for the Maine Office of Tourism. She frequently has published articles on sustainable hospitality in industry journals.

Previously Ms. Kew was Marketing Director for a Chemical Process manufacturer, launching a high speed dispersion process and equipment that reduced sludge in activated wastewater treatment plants. She worked in the technology sector for an Internet screen sharing provider, and earlier, in the production offices for CBC television news in New York and at the United Nations.

Please visit http://www.innbythesea.com for more information.

Ms. Kew can be contacted at +1 207-799-3134 or rkew@innbythesea.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.