Editorial Board   Guest Author

Ms. Bowden

Barb Bowden

Director, Corporate Revenue Management, Peabody Hotels

Barbara Bowden serves as general manager of The Peabody Orlando and the director of corporate revenue management for Peabody Hotels. A native of St. Louis, MO., Ms. Bowden began her hotel career in 1984 at the front desk of the Buena Vista Palace Hotel in Orlando, Fla. Two years later when The Peabody Orlando opened its doors for business on November 1, 1986, she joined the hotel as front desk supervisor. As general manager, Ms. Bowden is responsible for the day-to-day operations of the 1,641-room hotel. Since being appointed to this role in February 2010, Ms. Bowden helped lead The Peabody Orlando's $450-million expansion which was completed in September 2010. Most recently under her leadership, The Peabody Orlando was once again awarded with the coveted Forbes Travel Guide Four-Star rating for the 23rd consecutive year, making it the largest non-gaming hotel in the United States with this distinction. In addition to her role as general manager, Ms. Bowden is responsible for the creation and implementation of the corporate revenue management and distribution infrastructure for Peabody Hotels, including organizational structure, strategy, supporting processes and operations, internal education and training. Currently, Ms. Bowden serves as Chair for the Board of Directors of the Americas Region of Hospitality Sales and Marketing Association International (HSMAI), and is past-chairperson of the HSMAI Revenue Management Special Interest Group. In addition, she holds a position on Visit Orlando's Board of Directors. Her years with The Peabody Orlando have been star-studded. She won the Department Head of the Quarter, 1989; Department Head of the Year, 1995; General Manager's Special Achievement Award for Excellence, 1998; Peabody Hotel Group Rooms Division Leadership Award, 1999, and Peabody Hotel Group's President's Award for Excellence, 2006.

Ms. Bowden can be contacted at 407-352-4000 or barb.bowden@peabodyhotels.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.