Editorial Board   Guest Author

Ms. Fregoso

Verónica Fregoso

Director of Sales, Seadust Cancun Family Resort

Veronica Fregoso is a leading executive with more than 20 years of experience in the hospitality industry and a well-rounded understanding hotel management. Ms. Fregoso currently serves as the Director of Sales for Seadust Cancun Family Resort, an all-inclusive beachfront resort in Cancun, Mexico.

During her time at Seadust Cancun Family Resort, Ms. Fregoso has overseen the complete rebranding of the all-inclusive resort, resulting in increased occupancy rates and better market mix which led to the property being named awarded the TripAdvisor's Certificate of Excellence as "Top 3 Resort in Cancun" in 2018.

Prior to joining Seadust Cancun Family Resort, Ms. Fregoso was General Manager for Holiday Inn Express where she developed a proven track record of bringing in awards while leading the hotel towards their set goals.

Following her role at Holiday Inn Express, Ms. Fregoso joined the Great Parnassus Family Resort as a Sales Manager. After a successful year, the hotel expanded and she was promoted to Director of Sales, where she was responsible for hotel openings, revenue management, budget plan developments and more.

Ms. Fregoso holds a General Manager certification from the Holiday Inn University in Atlanta, Georgia and continues to expand her hospitality knowledge through various certification paths and courses.

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

Ms. Fregoso can be contacted at +52 998-287-1400 or vfregoso@seaductcancun.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.