Editorial Board   Guest Author

Ms. Greener

Catherine Greener

Vice President of Sustainability, Xanterra Parks & Resorts

Catherine Greener is Vice President of Sustainability for Xanterra Parks & Resorts. Ms. Greener joined Xanterra in September of 2012 and is responsible for overseeing Xanterra's corporate environmental initiatives. Greener brings more than 25 years of experience in the implementation of sustainability, lean manufacturing, and quality management systems to Xanterra. Ms. Greener has applied her problem-solving skills, experience, and ISO 14000/Six Sigma/ISO 9000 quality management standards to lead sustainability and resource efficiency projects for small and large companies in various industries, ranging from food & beverage processing to the automotive, chemical, semi-conductor, facility automation (robotics), and construction industries. Prior to joining Xanterra, Ms. Greener's experience included VP of Sustainability Consulting at Saatchi & Saatchi S, Team Leader Commercial and Industrial Team, Rocky Mountain Institute and Director of Quality and Customer Focus for ABB Flexible Automation. She is regularly invited to speak on various sustainability topics including strategy, employee engagement and integrating sustainability into marketing messages. Ms. Greener holds a BS in Industrial Engineering from Northwestern University and a MBA from the University of Michigan.

Ms. Greener can be contacted at 303-600-3400 or info@xanterra.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.