Editorial Board   Guest Author

Ms. Patawaran

Deanna Jean Patawaran

Sales Manager, SpringHill Suites by Marriott Toronto Vaughan

Deanna Jean Patawaran, Group Sales Manager at SpringHill Suites by Marriott Toronto Vaughan, completed her Wedding Planner Certificate for Marriott and eventually moved to handling Corporate, Association and SMERF (Sports, Military, Education, Religion , Fraternity) markets/accounts. After 9+ years with Marriott, Ms. Patawaran decided it was time for a change and and moved as to a Senior Sales role with Four Points by Sheraton for four years. This was followed by other Sales and Marketing roles: with Schulich School of Business, Delta Toronto East Hotel and Suites, Holiday Inn Express and Days Inn Niagara Falls. In addition to being full-time in Hospitality Sales, Ms. Patawaran is an active volunteer with different associations in a leadership role: IAAP (International Association of Administrative of Professionals), Scarborough Chapter, currently Chapter President, MPI (Meeting Professional International), Toronto Chapter, with the Special Events Committee, VCC (Vaughan Chamber of Commerce), Secretary with the Women to Women Committee, and the FCAV (Filipino-Canadian Association of Vaughan), Director. Ms. Patawaran currently resides in Mount Albert with her husband Danilo, two daughters, Dorothy Dee and Danika and their Bijon-Poodle Tiger.

Ms. Patawaran can be contacted at 905-695-9305 or dpatawaran@springhillsuitesvaughan.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.