Editorial Board   Guest Author

Ms. Melanson

Judy Melanson

Vice President Travel & Hospitality Practice Leader, Chadwick Martin Bailey

Judy Melanson's clients include the Hilton Family of Hotels, Royal Caribbean, MTV, and Avis/Budget Rent-a-Car. They frequently call upon her for the experience, insight, and focused use of market information she employs to drive strategy on their highest visibility research projects. Ms. Melanson's expertise focuses on current (and potential) high value customers and supports marketing communications and brand/product development; loyalty program benefit optimization to find the sweet spot between cost management and customer preference; and brand health monitoring to map the market's connection to brand and focus on actions to strengthen relationships. Ms. Melanson applies high-end analytics to assist clients with business-focused and action-oriented recommendations. She has been with CMB for 20 years. Prior to joining Chadwick Martin Bailey, Ms. Melanson was a Sales Executive for a Resort Hotel, sold timeshares, and was a tour guide in Scotland. She has served as the President of the Boston Chapter of the American Marketing Association and frequently speaks at industry conferences. She is frequently published in Loyalty Management, Hospitality Executive, Sales and Service Excellence, The Journal of Business Strategy, and Sales and Service Excellence. Ms. Melanson earned her B.A., magna cum laude, from Boston College and her M.B.A., cum laude, from Babson College. Clients such as the Hilton Family of Hotels, Royal Caribbean, MTV, and Avis/Budget Rent-a-Car frequently call upon Ms. Melanson for the experience, insight, and focused use of market information she employs to drive strategy on their highest visibility research projects.

Ms. Melanson can be contacted at 617-350-8922 or judym@cmbinfo.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.