Editorial Board   Guest Author

Ms. Stirnkorb

Sally Stirnkorb

Marketing Manager, Hilton Carlsbad Oceanfront Resort & Spa

Sally Stirnkorb brings over 16 years of hotel experience to her role as marketing manager for Hilton Carlsbad Oceanfront Resort & Spa. Highly familiar with the San Diego County luxury hotel market, Ms. Stirnkorb joined Hilton Carlsbad Oceanfront from the Park Hyatt Aviara Resort and under its earlier brand, Four Seasons Resort Aviara, she served as marketing and public relations coordinator for a combined 15 years. During this period, she assisted in resort photo shoots, client and press familiarization visits, social media activity, hotel website management, media relations, collateral development and property marketing budgets. Prior to entering the marketing sector, Ms. Stirnkorb was a catering and conference services coordinator for Four Seasons Aviara, a position she also held earlier at the Westgate Hotel in San Diego. A passionate supporter of community assistance to children and seniors in need, Sally is also a devoted wife, aunt, dog lover, yoga student, gardener and an avid traveler.

Ms. Stirnkorb can be contacted at 760-602-0800 or sally.stirnkorb@hilton.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.