Editorial Board   Guest Author

Ms. Bromberg

Becky Bromberg

Vice President, Assistant General Counsel, Maritz Holdings

Becky Bromberg, vice president and associate general counsel for Maritz LLC, serves as the primary counselor for Maritz Travel Company. Ms. Bromberg strives to produce understandable contracts that abide by the “rule world” but also have a “real world” perspective. Over the past eight years, she's helped Maritz teams to navigate contracts while presenting risk management and contract process trainings. Currently, Ms. Bromberg focuses on contract standardization and streamlining the client contracting documentation process throughout the lifecycle of a client's relationship with Maritz. On a day-to-day basis, she helps develop and negotiate individual client and third party client supplier master agreements, supplier template agreements and individual independent contractor agreements. Additionally, she helps with mergers and/or acquisitions and building and negotiating supplier agreements and air charter contracts. Ms. Bromberg graduated from University of Missouri-Columbia with a Bachelor of Science in Business with an emphasis in Finance, and earned her Juris Doctorate from University of Missouri-Columbia Law School. She's currently a member of the Academy of Hospitality Industry Attorneys, Big Brothers Big Sisters of Eastern Missouri, and the Association of Corporate Counsel.

Please visit www.martiz.com for more information.

Ms. Bromberg can be contacted at 636-827-4154 or becky.bromberg@maritz.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.