Editorial Board   Guest Author

Ms. Suttle

Denise Suttle

Assistant Director of Convention Services, Albuquerque Convention & Visitors Bureau

Denise Suttle, CMP, has been with the Albuquerque CVB since moving to New Mexico from Oklahoma in 1991. She is the Assistant Director of Convention Services, working with citywide conventions that utilize the Albuquerque Convention Center and multiple hotels, sports events, and hotel meetings of all kinds. Ms. Suttle began at the CVB in convention sales as a telemarketer, earned increasingly responsible sales positions and eventually served as the division's interim vice president. Her switch to convention services was based on a desire to follow through with the relationships built during the sales process, to help her clients experience the best possible convention with her hands-on approach. Ms. Suttle sees each client as a potential partner and friend, and feels the convention is as much her responsibility as the meeting planner's. She believes that a successful CVB services manager must advocate for the customer, the city and the venues all at the same time—a juggling act that requires focus, patience and—above all—passion for customer service. A member of PCMA since 1996 and ESPA since 2000, Ms. Suttle has served on the board of directors, is past chairman of the marketing & communications committee, former editor of the quarterly E-newsletter “ACOMmodate,” and was a member of the continuing education committee. Ms. Suttle was part of the team responsible for writing the chapter on Convention Services Managers for the fifth edition of Professional Meeting Management published in 2005 by PCMA. She has participated in numerous panel presentations for ESPA and PCMA, and has presented convention services as a career path during Mega Mentor sessions of the PCMA Student Track.

Please visit http://www.espaonline.org for more information.

Ms. Suttle can be contacted at 180073399183335 or suttle@itsatrip.org

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.