Editorial Board   Guest Author

Ms. Bond

Cassie Bond

Regional Vice President of Revenue Management, Chesapeake Hospitality

Cassie Bond has over 15 years of hospitality experience with a strong focus on driving top line revenues and maximizing profitability. In her 11th year working in revenue management for Chesapeake Hospitality, Ms. Bond is currently the Regional Vice President of Revenue Management and has been in this role since January 2018. She was selected as HSMAI's Corporate Revenue Management Professional of the Year in conjunction with her promotion.

Ms. Bond leads the corporate revenue management team as well as the property revenue managers, while spearheading global strategy for the Chesapeake portfolio. She is responsible for all hotel openings, takeovers, conversions, portfolio assignments as well as any revenue management new hires and training. Ms. Bond and her team specialize in granular deep dives into segmentation, channel analysis, price positioning and targeted demand capture. Daily optimization and profitability remain at the forefront when creating and implementing thoughtful revenue management strategies across the portfolio.

Ms. Bond has revenue management and system certifications with Hilton, IHG, Marriott and Preferred Hotel Group. She is also a Certified Hospitality Revenue Manager with the American Hotel & Lodging Association and a Certified Revenue Management Executive with HSMAI. Her knowledge and expertise with Branded and Independent hotel systems, resources and strategies has been instrumental in guiding the revenue management efforts for the entire Chesapeake portfolio. Ms. Bond's passion for revenue management can be seen through her disciplined work ethic, innovative strategies and relentless dedication to consistently moving the needle and striving for better results.

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

Ms. Bond can be contacted at +1 301-474-3307 or cbond@chesapeakehospitality.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.