Editorial Board   Guest Author

Ms. Northfield

Ally Northfield

Managing Director, Revenue by Design

Ally Northfield has spent much of her career traveling the world, creating and developing marketing, distribution and revenue management strategies focused on driving profit for independent hotels, hotel groups and the tourism industry.

As Managing Director of Revenue by Design,  Ms. Northfield leads a team of revenue management specialists focused on delivering business transforming revenue management and distribution solutions within the hospitality sector.

Known for her ability to simplify the communication of complex business processes, Ms. Northfield is the principal author of the Revenue by Design revenue management training programs attended by over 400 hotel companies worldwide.

Revenue by Design's delivery of training, outsource revenue management services and consultancy to hundreds of hotels and accommodation providers worldwide has firmly established the company as an industry leader in the provision of revenue optimizing services.

In addition, Ms. Northfield offers her skills to industry associations and has held board positions with HEDNA, and currently serves as the chair of the revenue management committee for HOSPA, and on the advisory council for HFTP Europe. She is regularly asked to contribute to industry thought leadership discussions and is a published author writing articles for Hotels Magazine and White Papers for HEDNA and ETOA.

Please visit http://www.revenuebydesign.co.uk for more information.

Ms. Northfield can be contacted at +44 4402076356810 or ally@revenuebydesign.co.uk

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.