Editorial Board   Guest Author

Ms. Witt

Brigitta Witt

Global Head, Corporate Responsibility, Hyatt Hotels & Resorts

Brigitta Witt serves as global head, corporate responsibility for Hyatt. Ms. Witt is responsible for developing and implementing Hyatt's environmental stewardship, community engagement and disaster relief programs enterprise-wide; developing Hyatt's global corporate responsibility programs and policies; managing associate engagement and philanthropic programs; and reporting Hyatt's corporate responsibility results. Witt joined Hyatt in November 2007 as vice president, environmental affairs, where she was responsible for developing and implementing Hyatt's corporate sustainability programs worldwide. Prior to joining the company, Ms. Witt served as senior director of business development and general manager for GreenDimes, an organization dedicated to reducing the production and environmental impact associated with junk mail. Ms. Witt brings to Hyatt more than a decade of experience in marketing, change management and strategy consulting and has spent the greater part of her professional career developing and implementing large-scale programs and initiatives at a variety of organizations, ranging from global corporations and state governments to Silicon Valley start-ups. At Wayport, Inc. she managed the deployment of company technology and WiFi connectivity to over 8,000 restaurants for their largest client, McDonald's Corporation. For Epylon Corporation she implemented a strategic sourcing program for the New York City Board of Education, and in the early stages of her career, she developed global marketing programs for Hyatt's international properties. Ms. Witt holds a Bachelor of Arts in Communications from University of California, San Diego, and a Master of Science in Integrated Marketing from Northwestern University

Ms. Witt can be contacted at 312-750-1234 or brigitta.witt@hyatt.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.