Editorial Board   Guest Author

Ms. Sedeno

Amy Sedeno

Director, Carolyn Izzo Integrated Communications (CIIC)

A pro in the hospitality and tourism industry with over six years of experience, Amy Sedeno is Director at Carolyn Izzo Integrated Communications (CIIC) which includes the Quintana Roo Tourism Board and Barbados Tourism Board (Latin America) accounts.

Ms. Sedeno's destination experience includes work with the Dominican Republic, Acapulco, Chile, and Guatemala. In addition to destinations, this self-proclaimed, "hotelista" has an extensive roster of properties under her belt, including Marriott International Inc., where she supported nine brands and more than 79 properties in Mexico and Latin America.

Ms. Sedeno has also worked with Grand Lucayan (Bahamas), Solmar Group (Los Cabos), Mexico Grand Hotels (Los Cabos), Hotel El Ganzo (Los Cabos), Cala Luna hotel (Costa Rica), Casa del Mar (Los Cabos), Hyatt Ziva and Hyatt Zilara (Mexico and Jamaica), Caribe Hilton, Hilton Puerto Vallarta Resort, Krystal Grand Hotel Group (Mexico), Aliz Hotel Times Square (New York) and Atlantic Hotel & Spa (Florida).

Ms. Sedeno has also spearheaded campaigns for high-profile Real Estate clients, including the launch of Rancho San Lucas, a real estate and resort development in Los Cabos and the first to feature Greg Norman-branded oceanfront Estates and Vivo Resorts, a development in Puerto Escondido, Oaxaca by two-timeOlympian, Cary Mullen.

Within the Food and Beverage sectors, Ms. Sedeno has executed campaigns for ProChile promoting Chilean wine and olive oil products in the U.S. as well as the launch campaign of Bordeaux-based winemakers Barton & Guestier in top target markets.

Ms. Sedeno is also an active contributor to luxury publications Caribbean Living and Swanky Retreats.

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

Ms. Sedeno can be contacted at +1 305677390424 or asedeno@ciicnews.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.