Editorial Board   Guest Author

Ms. Garwood

Sue Garwood

Manager of Education and Training, Best Western Hotels & Resorts

Sue Garwood brings more than 25 years of hospitality industry experience to the Best Western® Hotels & Resorts team. As manager of education and training, she oversees daily operations and programming for the company's Member Learning Resource program. In that role, she oversees the creation, planning and researching of member solutions and is responsible for helping achieve the department's revenue and special performance goals. Ms. Garwood has worked with Best Western on a corporate level for the past ten years, but her association with the company began years before, as general manager and then owner/general manager of a limited-service Best Western property. She has a solid understanding of what it takes to excel on the property level and as a result, she is able to truly help impact the success of members on a daily basis. Ms. Garwood began her career with the San Diego Convention & Visitors Bureau and has held several positions across various segments of the hospitality industry, including hotel sales and marketing, tourism promotion and more. She also previously owned and operated a training company, STG Hosting.

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

Ms. Garwood can be contacted at 602-957-4200 or sue.garwood@bestwestern.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.