Editorial Board   Guest Author

Ms. Macy

Elaine Macy

Vice President of Group Sales, Preferred Hotel Group

Elaine Macy is Senior Vice President of Group Sales for Preferred Hotels & Resorts, responsible for overseeing the company's Group Sales division, handling various events around the world and managing a global team of group sales professionals. She joined the company in 2004. Ms. Macy started her career in the travel industry working for World Airways before moving into the incentive travel business, spending five years managing and developing the West Coast operations for Tradewind Tours, a leading Hawaiian corporation. In 1984, Ms. Macy joined Maritz Travel Company as Regional Vice President to pioneer the company's first West Coast operation. Over a 15-year period, she carried $18 million in sales and had total administrative and sales responsibility for efforts in the region. Shortly thereafter, she opened a new full-service operation for Maritz, turning it into a $40 million group travel and meetings office staffed by more than 100 professionals. The West Coast operation processed more than 40,000 participants each year to destinations around the globe. In 1995, Ms. Macy became one of seven founding partner of Ambassadors Performance Group, serving as Vice President of Sales and running an office in Northern California. Alongside John Ueberroth and Peter Ueberroth, she helped build Ambassadors into a major incentive travel house.

Ms. Macy can be contacted at 949-719-3354 or emacy@preferredhotelgroup.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.