Editorial Board   Guest Author

Ms. Vereb

Francesca Vereb

Senior Director of Product Marketing for Hospitality Cloud, Cvent

Francesca Vereb is the Sr. Director of Product Marketing for the Hospitality Cloud at Cvent, the global meeting, event, and travel technology provider for meeting and event professionals. She is a strategic and data-driven product and marketing expert with an entrepreneurial streak and a passion for the convergence of strategy and execution excellence.

Ms. Vereb thrives while working across business units and at all levels of an organization to develop and grow B2B and B2C concepts and strategies, while translating them into actionable tactics that amplify awareness and yield sustainable growth. In her Sr. Director of Product Marketing role at Cvent, she leads an international team that is responsible for evolving and executing the go-to-market strategy for Hospitality Cloud products, including integrated solutions for group and transient hospitality audiences.

Ms. Vereb works closely with Cvent's technology and sales teams in areas such as value proposition development, demand generation tactics, and sales enablement strategies and content development, with a specialized focus on account-based marketing. She continues to drive high revenue growth in her position, while accessing market and competitor environments to expand market share.

Prior to Cvent, Ms. Vereb served as the Director of Strategic Marketing for Gannett and Director of Global Marketing for Hilton. She also tackled complex marketing initiatives in a tough turn-around situation at a luxury master-planned national developer during the housing crisis, and started her career in strategic ad agencies working in USA, Europe, and Africa where she led campaigns for brands like Red Bull, Cadbury, Intercontinental Hotels, and Pfizer.

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

Ms. Vereb can be contacted at 866-318-4358 or fvereb@cvent.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.