Editorial Board   Guest Author

Ms. Martin Yack

Deirdre Martin Yack

Director of Sales & Marketing, Hotel 50 Bowery

Deirdre Martin Yack, director of sales and marketing for Manhattan's Hotel 50 Bowery, draws on more than two decades of experience in upscale New York City hotels to launch the city's first Joie de Vivre property. Ms. Yack and her team coordinate direct sales and marketing efforts to position the boutique luxury hotel as an adventurous Chinatown destination honoring its historical location. She also develops programs that connect to the city's culture, including an on-site exhibit curated by the Museum of Chinese in America. Throughout her career, Ms. Yack's commitment to the individual experience remains essential to her success, in both leading a team and pleasing hotel guests. “I take great pride in mentoring those on my team, and watching them grow in the industry,” she says. Though she typically focuses on big-picture concepts, Ms. Yack's overarching goal is an exceptional guest experience. “While it's easy to get wrapped up in the numbers, I always remember that there's a guest involved, and their comfort and satisfaction is our priority,” she says. A lifelong New Yorker, Ms. Yack grew up on Long Island and attended Johnson and Wales University. While her experience working in a local restaurant as a teenager inspired her education, Ms. Yack focused on the hotel industry and kicked off her career with a position as reservation sales coordinator for Le Parker Meridien. Within a year, she earned a promotion to sales manager, and spent the next five years developing feeder markets for the AAA Four Diamond property. During this time, Ms. Yack also committed three years to the United States Air Force Reserves as a senior airman, undergoing basic training and committing one weekend a month to the organization. The experience solidified Ms. Yack's value of respect, teamwork, and an effective chain of command, tenets that continue to guide her as a hospitality professional.

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

Ms. Martin Yack can be contacted at 212-508-8000 or 50bowerysales@jdvhotels.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.