Editorial Board   Guest Author

Ms. Schelske

Beth Schelske

Divisional Vice President - Client Services, Maritz Motivation Solutions

Beth Schelske is Divisional Vice President - Client Services for Maritz Motivation Solutions working with hospitality clients, including major international hotel chains, airlines and casinos. For over 25 years, Ms. Schelske has been working with Fortune 500 clients developing reward and recognition programs, sales incentives, and consumer loyalty solutions. Most recently she helped launch an international consumer rewards program for US based hospitality client with over 3,700,000 active members in more than 50 countries. Prior to joining Maritz, Ms. Schelske was Vice President of Performance Solutions for ITAGroup. In this role, she helped design and manage employee recognition programs for clients in the telecommunications, manufacturing, automotive and pharmaceutical industries. She was a contributing inventor to the 2012 patent “System and Process for Integration of Incentive Award Programs with Existing Management Systems.” She is past president of the Forum for People Performance Management and former board member of the Incentive Marketing Association. She currently serves on the conference planning board for Recognition Professionals, International. She is a graduate of Grinnell College. Maritz Motivation Solutions is headquartered in St. Louis, Missouri and helps companies bring strategies to life by delivering tangible results, reducing costs, increasing productivity and driving growth. Maritz Motivation Solutions also works in collaboration with The Maritz Institute which is an independent network of thought leaders working to create next generation business practices based on human science research.

Ms. Schelske can be contacted at beth.schelske@maritz.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.