Editorial Board   Guest Author

Ms. McManaman

Megan McManaman

Senior Product Marketing Manager, Chadwick Martin Bailey

As CMB's Senior Product Marketing Manager, Megan McManaman works closely with CMB's practice leaders and clients to drive the firm's overall product and content strategy and build demand for CMB's solutions in new and existing markets. Ms. McManaman works with the firm's leading global clients including Aflac, Hilton Hotels, Blue Cross Blue Shield, and Dell, to translate data into compelling narratives. A former research analyst, Ms. McManaman also leads CMB's self-funded Consumer Pulse initiative dedicated to exploring trends in mobile technology, travel, entertainment, and finance. Ms. McManaman earned her M.A. in Applied Sociology, with an emphasis in qualitative methods, from University of Massachusetts and her B.A. in Sociology from Dickinson College.

Please visit www.cmbinfo.com for more information.

Ms. McManaman can be contacted at 617-350-8922 or mmcmanaman@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.