Editorial Board   Guest Author

Ms. Dickinson

Kristie Dickinson

Senior Vice President, Business Development & Marketing, CHMWarnick

Kristie Dickinson brings more than 25 years of hospitality industry experience, including operations, asset management, acquisition and investment analysis to her current role as Senior Vice President for CHMWarnick (CHMW), a leading hotel asset management and owner advisory services company.

Ms. Dickinson is responsible for corporate marketing, public relations and business development, as well as supporting strategic planning efforts for a client portfolio of more than 50 hotels with 22,000 guestrooms, collectively valued at $10 billion under asset management. She specializes in revenue management practices, sales and marketing effectiveness and market positioning.

Ms. Dickinson has worked with more than 200 hotels of all product types and brands, and understands how to identify opportunities for achieving client goals through CHMW's comprehensive suite of services. She is a member of the Hospitality Sales & Marketing Association International (HSMAI), the International Society of Hospitality Consultants (ISHC) and serves the Committee Chair for the Lori E. Raleigh Award for Emerging Excellence in Hospitality Consulting.

Ms. Dickinson is a regularly contributing author to several industry publications on the subjects of hotel ownership, investment, hotel asset management and revenue strategies. She is a graduate of the University of New Hampshire where she earned her Bachelor of Science in Hotel Administration, and minored in Anthropology. She also has a certificate in Revenue Management from Cornell University.

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

Ms. Dickinson can be contacted at +1 978-522-7002 or kdickinson@chmwarnick.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.