Editorial Board   Guest Author

Ms. Trujillo

Marcela Trujillo

Senior Revenue Consultant, Total Customized Revenue Management

Marcela Trujillo, a Senior Revenue Consultant at Total Customized Revenue Management, has over fifteen years of hospitality experience under her belt, driving profitability through strategic and creative revenue and total asset management.

An innovative and experienced professional who strives to move the needle of traditional revenue management, Ms. Trujillo has proven prowess in maximizing profitability. During her career, she has led a wide variety of hospitality divisions, including operations, finance, sales, marketing and development. Ms. Trujillo is a passionate hotelier who brings dynamic ideas and invaluable insight to Total Customized Revenue Management on behalf of her clients.

Ms. Trujillo has served in leadership roles for several major independent boutique hotel companies including Kimpton Hotel Group, Ace Hotel Group and Menin Hospitality, mastering and implementing new and emerging technologies, overseeing revenue strategies for a wide variety of properties and delivering measurable results and successes.

Prior to joining Total Customized Revenue Management, Ms. Trujillo most recently served as Vice President of Revenue Management at Menin Hospitality, where she increased asset profitability through all revenue streams, developed dynamic pricing strategies and successfully transitioned the management of two properties within six months, including due diligence analysis, building of all systems, and providing the pre-opening and transitional budgets.

With expertise in strategic planning, trend analysis, total asset management, pre-opening and transition management, central reservations development, and innovating revenue analytics, Ms. Trujillo provides invaluable expertise to Total Customized Revenue Management as the company provides leading revenue management and hospitality consulting services to a variety of hotels and resorts through a customized, integrated approach.

Ms. Trujillo earned her Bachelor of Science in Business Administration at Cornell University of Hotel Administration, and lives in Aventura, Florida.

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

Ms. Trujillo can be contacted at +1 623-536-7066 or marcela@tcrmservices.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.