Editorial Board   Guest Author

Ms. Moser

Monika Moser

Managing Director, Wilson Associates

Monika Moser is Managing Director with Wilson Associates, a global interior design firm specializing in the hospitality industry. Partnered with signature designer Tristan Auer, this haute couture design studio in Paris is currently working on major luxury hotel renovations in France, Italy, the United Kingdom, United Arab Emirates and China. As Managing Director of Wilson's Atelier in Paris, Ms. Moser is a brand ambassador who supports the firm's strategic initiatives.

Born in Venezuela with a German citizenship, Ms. Moser has lived in several countries in South America and Europe and is fluent in five languages. Ms. Moser is a hotelier at heart. She was raised in the hospitality industry, as her father has been a hotelier for over 50 years. With more than 20 years of her own experience in hotel operations in Europe, she's an authority in luxury hospitality.

Ms. Moser has previously held management positions in various hotels in Paris, and oversaw the opening of the Hotel Four Seasons George V as well as the Shangri-la Hotel Paris. She also held management positions with the Hotel Fouquet's Barrière Paris and three Hilton Hotels.

In 2010 Ms. Moser obtained the MBA in Hospitality Management IMHI at ESSEC University in France and in 1999, obtained a Certificate in Hospitality Management at Cornell University in Ithaca, New York.

In addition to her work with Wilson Associates, Ms. Moser is active on the board of the Alumni Association of IMHI, is the French Chapter President of the Cornell Hotel Society, and is an occasional lecturer at the Vatel International Business School for Hotel Management in Paris.

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

Ms. Moser can be contacted at +33 144949230 or mmoser@wilsonassoc.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.