Editorial Board   Guest Author

Ms. Lundahl

Maury F. Lundahl

Senior Director, Distribution Strategy, Choice Hotels International

Maury Lundahl is senior director, distribution strategy for worldwide lodging franchisor Choice Hotels International, Inc. (NYSE: CHH). In this role she oversees development and execution of the company's social media strategy. Under her leadership, Choice established a Facebook presence and significantly grew its social audience. Ms. Lundahl is also responsible for the implementation and ongoing evolution of Choice's distribution strategy, including monitoring industry trends, understanding consumer behavior, and facilitating planning and communication across Choice's distribution channels. During her 10-year tenure with Choice, Ms. Lundahl has been instrumental in enhancing Choice's ecommerce platform, identifying and initiating new, innovative and effective content management, channel analysis and communication strategies. In the role of Sr. Director, Electronic Communications and Analysis, she was responsible for the implementation of the company's first enterprise content management system. Prior to joining Choice, Ms. Lundahl served as marketing and ebusiness consultant for Immedient Corporation where she worked with leading brands to develop ecommerce, online marketing and content management strategies designed to drive revenue and generate demand. Ms. Lundahl holds a bachelor's degree in public relations from Northern Arizona University.

Ms. Lundahl can be contacted at 602-953-4469 or maury_lundahl@choicehotels.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.