Editorial Board   Guest Author

Ms. Pope

Megan Pope

Vice President of Marketing, INTELITY

Megan Pope is the Vice President of Marketing for INTELITY, the broadest guest experience and staff management platform in hospitality. She has 15 years of global public relations and marketing experience driving demand and awareness for enterprise technology companies. Ms. Pope excels at building brands from the ground up and developing go-to-market strategies with measurable results and return on interest. She specializes in B2B and B2B2C go-to-market strategies, and her creativity and deep understanding of marketing objectives have brought her great success in developing brands, generating demand, and creating versatile campaigns. 

Ms. Pope has seen great success in building and leading high-performing teams across creative, public relations, content, and digital campaign management, as well as product and event marketing. At INTELITY, Ms. Pope oversees an agile seven-person team that focuses on revenue, brand, and product marketing. She also oversees event management and execution and paid digital strategies.

Prior to INTELITY, Ms. Pope served as the Head of Marketing and Public Relations for Miami-based health and wellness brand, jugofresh, where she successfully led the go-to-market strategy for new products and seasonal launches. She played an integral role in the company's growth through oversight of social media channels and the opening of four stand-alone retail locations and five store-in-store locations. Ms. Pope has also worked for Creative Artists Agency and MTV's Nickelodeon. Originally from Sydney, she has lived in Paris, London, New York, and Miami, and now, Los Angeles. In her free time, she enjoys spending time with friends, checking out new restaurants, and hiking Runyon Canyon.

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

Ms. Pope can be contacted at +1 310-596-8160 or megan.pope@intelity.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.