Editorial Board   Guest Author

Ms. Diggins

Catherine Diggins

General Manager, Hewing Hotel

Catherine Diggins is General Manager for Aparium Hotel Group's Hewing Hotel the Minneapolis hotel set to become the gateway to the North Loop's vibrant culture. An 18-year veteran to the industry with experience in 16 hotel openings and transitions, Ms. Diggins currently oversees the pre-opening period of the hotel, and is poised to manage day-to-day operations upon opening. “With the opportunity to open Hewing Hotel, the prospect of building a pivotal Minneapolis destination for visitors and social anchor for the North Loop neighborhood is invigorating,” says Ms. Diggins. “I am honored to be a part of the team that the Aparium Hotel Group has assembled to foster vibrant and eclectic experiences in the North Loop and beyond.” Ms. Diggins' dynamic and energetic hotel management skillset has fostered a successful hospitality career. Her passion for the industry evolved from a summer job she held in college as the front desk agent at the Westin Beach Resort, Key Largo, to an impressive portfolio of hospitality projects across the country. Spending fourteen years of her career at Hyatt Hotels Corporation, Ms. Diggins developed her expertise as a Front Office Manager with Hyatt Regency Sarasota, Hyatt Regency Tampa, and Park Hyatt Los Angeles. Following these roles, Ms. Diggins held multiple leadership positions in the rooms division as the Assistant Director of Rooms at Grand Hyatt New York, Director of Rooms at Park Hyatt Washington, and Corporate Director of Rooms at Hyatt Hotels and Resorts amongst other positions. Following her time at Hyatt, Catherine transitioned to Marriott as the Resident Manager of JW Marriott Indianapolis from 2014 - 2015, and most recently served as the Director of Operations at the JW Marriott Minneapolis, overseeing the hotel operations during the hotel's opening and beyond.

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

Ms. Diggins can be contacted at 651-468-0502 or cdiggins@hewinghotel.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.