Editorial Board   Guest Author

Ms. Blaney

Wendy Blaney

Chief Sales Officer, Atlantis Paradise Island Resort

Wendy Blaney has more than 25 years of experience in the sales and hospitality industry and holds the position of Chief Sales Officer for Atlantis, Paradise Island resort in The Bahamas. Most recently, she served as Director, In Market East & Atlantic City for Caesars Entertainment where she managed a team of 25 regional and national sales managers. Her responsibilities included building and managing Caesars Entertainment's eastern division in-market sales efforts in Las Vegas and Atlantic City while setting goals, forecasting revenue, developing sales strategies, negotiating and closing business to achieve the company's financial goals. Prior to this position, she worked for Wyndham Worldwide for several years in their Enterprise Travel Services and Strategic Development Sourcing. At Atlantis, Ms. Blaney is responsible for developing, overseeing, and setting strategic direction and revenue generation for the resort's group, wedding, special events and leisure sales teams in addition to direct oversight of the revenue management, distribution and Atlantis Paradise Vacation (APV) call center teams. Her primary responsibility is to generate and maximize revenue for Atlantis through successful sales programs, analytics and yield management while setting goals to achieve revenue targets. In addition, Ms. Blaney is responsible for employee development, workforce planning, recruiting and retaining top talent in the sales, revenue management and call center environments. She works alongside the executive leadership team in managing the sales aspects of the resort in order to continue propelling Atlantis' status as the top travel destination where fun, education, culture and purpose all come together.

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

Ms. Blaney can be contacted at 754-399-5570 or wendy.blaney@atlantisparadise.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.