Editorial Board   Guest Author

Ms. Borak

Deborah Borak

Director of Global Accounts, ConferenceDirect

Deborah Borak joined ConferenceDirect in February 2002. Her diverse career experiences have included positions in marketing, sales, publishing, public relations and meeting planning.

In 2007, Ms. Borak endeavored to become a subject matter expert in Strategic Meetings Management (SMM) and worked with one of her clients to develop a program from the ground up.

In 2010, Ms. Borak obtained her Strategic Meetings Management Certification (SMMC) as part of the inaugural group of graduates to do so. As a result of her work in SMM, she has written articles, taught classes and presented at PCMA, GBTA, and MPI national events, as well as various conferences and chapter meetings.

Ms. Borak was also one of the first associates to complete the ConferenceDirect Certified Sales Associate (CDS) program exclusive to ConferenceDirect. This certification recognizes associates by testing their knowledge and abilities on all aspects of meetings including: Site Selection, Contract Negotiation, Cancellation & Attrition, Supplier Relationships, Food & Beverage, Conflict Resolution and Problem Solving.

Ms. Borak works with a variety of clients including corporations, associations, fraternal and non-profit groups. Her outstanding customer service and attention to detail is what Ms. Borak's clients love most about her and has earned her recognition as a ConferenceDirect Top Producer multiple times.

She is an active member of PCMA, GBTA, ASAE and MPI and has served on a variety of committees and has held Board positions throughout the meetings industry.

Please visit http://www.conferencedirect.com for more information.

Ms. Borak can be contacted at +1 720-283-3959 or deborah.borak@conferencedirect.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.