Editorial Board   Guest Author

Ms. Hanegreefs-Snehi

Renu Hanegreefs-Snehi

VP Corp Communications, PR & Reputation Management, Carlson Rezidor Hotel Group

Renu Hanegreefs-Snehi is Vice President of Corporate Communications, PR & Reputation Management at Carlson Rezidor Hotel Group, where she leads a team of ten executives across the communications and marketing functions. She is responsible for developing and protecting the integrity of the company's corporate and consumer brands and ensuring streamlined communication of business, strategies and people across 80+ countries in Europe, the Middle East & Africa.

Ms. Hanegreefs-Snehi is also a keen advocate for corporate diversity and women in leadership, and acts as a mentor for young professionals within the company. An experienced leader, she has built her career and commercial acumen in the disciplines of branding, marketing and communications over the past 25 years. She has been with the Carlson Rezidor Hotel Group since 2001, grounded with studies in International Business Management and Business Administration.

A holistic approach to strategy and campaigns allows Ms. Hanegreefs-Snehi and her teams to deliver brand results that are commercial, compelling, credible and creative; and her drive and initiative has resulted in award winning campaigns for Carlson Rezidor Hotel Group. One of many examples is the world premiere of Radisson RED, which won Best Communication Campaign at the Worldwide Hospitality Awards, despite being launched in Belgium during difficult times following the fatal terrorist attacks in Brussels.

Furthermore, Ms. Hanegreefs-Snehi is an integral part of strategic leadership changes within the company, including launching new strategies following CEO changes in 2013 and the launch of a new Employee Value Proposition.

Ms. Hanegreefs-Snehi's influence is group wide. She is Editor-in-chief of the Carlson Rezidor Hotel Group magazine; the group-wide, multi-brand Intranet and extranet, MOMENTUM; and Employee Social Network Site for all 43,700 employees across EMEA. Ms. Hanegreefs-Snehi is also the curator of the award-winning corporate website www.rezidor.com, which was ranked Europe's Best Corporate Website on the KWD ranking

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

Ms. Hanegreefs-Snehi can be contacted at 322-702-9241 or renu.snehi@carlsonrezidor.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.