Editorial Board   Guest Author

Ms. DeHaven

Christina DeHaven

Principal, DeHaven Consulting

Christina DeHaven, CMP is President and owner of DeHaven Consulting, a full-service meeting planning and event education company based in New Jersey. Ms. DeHaven takes pride in creating exceptional events with seamless production. She is a passionate logistics professional with experience in pharmaceutical, corporate and association meetings and events. Through her speaking and training engagements at industry conferences, 'lunch & learn's and FAM trips, she continues to advance professionalism and the highest standards within the industry. With her supplier consulting, Ms. DeHaven helps venues grow their group business, increase market share and make improvements to become a “Pharma Friendly” property. She is also working with the Convention Industry Council (CIC) as a Subject Matter Expert for the creation of the healthcare subspecialty designation. Before founding her own consultancy, Ms. DeHaven was a Project Manager with UniversalWorld Events. There she sourced and managed global product launches, international pharmaceutical meetings, events, domestic and international congresses, advisory board meetings and trainings across multiple therapeutic areas. She led motivated, performance driven teams to operational excellence and conducted staff training on Pharmaceutical Compliance, Venue Contracting and Negotiation Strategies. Prior to her work with UWE Ms. DeHaven planned medical education meetings for DesignWrite, a full-service medical communications company. There she was a training mentor and received five Service Recognition Awards for client satisfaction. Ms. DeHaven began her career in the meetings industry as a supplier holding various positions in Sales & Catering for Crestline Hotels & Resorts, Hyatt and Starwood. She has experience selling the SMERF and Corporate markets for both the Hyatt and Westin brands.

Ms. DeHaven can be contacted at 609-223-2229 or christina@dehavenconsulting.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.