Editorial Board   Guest Author

Ms. Staab

Talene Staab

Vice President & Global Head, Tru By Hilton, Hilton

As Vice President & Global Head, Tru by Hilton, Talene Lanuza Staab serves as the chief strategist and champion for Tru by Hilton - the fastest hotel brand to launch in industry history. In her role, she is responsible for driving Tru by Hilton's product and service positioning, distribution strategies, and owner relations.

Across her more than 25 years of experience with Hilton, Ms. Staab has worked across various teams and brands, creating a unique blend of hospitality experience spanning owner relations, sales, brand performance support and brand development. Through those roles, she has developed a robust and powerful understanding of the industry and an excellent reputation within the owner community.

Prior to her role with Tru by Hilton, Ms. Staab served as Vice President, Owner Experience & Engagement, overseeing the team responsible for advancing overall owner value and satisfaction, building a best-in-class experience for Hilton's owner community.

Ms. Staab also served as Senior Director, Brand Performance & Support, Canopy by Hilton, where she focused on the brand's development and was instrumental in advancing its service and hospitality culture. She started her career at Hilton as the group sales manager for Embassy Suites San Diego - La Jolla before becoming the director of sales for the hotel. She credits her passion for hospitality to her parents' restaurant in Boston, where everyone became a "regular" and home cooking was the specialty.

Ms. Staab holds a bachelor's degree in Hotel & Business Administration from the University of New Hampshire.

Please visit http://www.hilton.com/en/tru/ for more information.

Linkedin Profile: https://www.linkedin.com/in/talene-staab-1929407/

Ms. Staab can be contacted at +1 703-883-1000 or talene.staab@hilton.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.