Editorial Board   Guest Author

Ms. Buckhiester

Bonnie Buckhiester

President, Buckhiester Management Limited

Bonnie Buckhiester is the principal of Buckhiester Management, the leading Revenue Management consulting firm in North America for the hospitality industry.

Ms. Buckhiester's career in travel, tourism and hospitality is extensive and multi-dimensional including positions as Senior Vice President, Operations for a major North American hotel REIT; General Manager for two 4½-diamond hotels, and General Manager Operations for a major tour operator. Her diverse product knowledge of hotel, tour, cruise, air, rail and car rental inventories offers a unique cross-fertilization of industry strategies.

She holds a Bachelor Degree from the University of Illinois, a Certification in Revenue Management from Cornell University, and a Certification from Guelph University's Hospitality Managers Development Course. She's a member of the prestigious industry organization, the International Society of Hospitality Consultants, and has acted as a Board Member for several years, including President & Chairman. She is also a multi-year member of HSMAI's Revenue Management Advisory Board and annually facilitates HSMAI's Chief Revenue Officer Roundtable.

In February 2017 Ms. Buckhiester was honored by HSMAI as one of the Top 25 Extraordinary Minds in Sales, Marketing & Revenue Optimization. She is a sought-after speaker internationally and an accomplished author of numerous industry articles. She is also highly respected by her peers and considered a thought leader in the discipline of revenue management in hospitality.

Ms. Buckhiester is also the co-creator of REVRoadMap®, a proprietary, trademarked Revenue Management (RM) business process designed to enable clients to develop RM as a core competency with full integration of both strategic and tactical skills.

With this proprietary approach Buckhiester Management offers RM development at all levels focusing on practical application rather than theory. Buckhiester's unique processes have yielded extraordinary incremental revenue levels for over 1000 hotels and resorts in 20 countries, with ROI results typically less than 8 weeks. Clients include brands such as Accor Hotels, Fairmont Hotels & Resorts, Pan Pacific Hotels, Ritz-Carlton, Best Western, Delta Hotels, Choice Hotels, and Joie de Vivre, as well as ownership & management companies such as Oxford Properties, Strategic Hotels & Resorts, Ashford Hospitality Trust, the Irvine Company, and Benchmark Hospitality.

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

Ms. Buckhiester can be contacted at +1 703-858-7304 or bonnie@buckhiester.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.