Editorial Board   Guest Author

Ms. Parisi

Dawn Parisi

Area Director of Sales & Marketing, Starwood Caribbean Hotels & Resorts

Dawn Parisi, with 18 years of hospitality sales and marketing experience under her belt, leads the Starwood Caribbean Hotels & Resorts team as the cluster's area director of sales and marketing and director of sales and marketing for The Westin St. John Resort & Villas. Before joining Starwood Caribbean Hotels & Resorts, Ms. Parisi held positions at major brands from Hilton Hotels to Intercontinental Hotels Group in several key markets including the Caribbean, New York City, Philadelphia, Baltimore, Orlando, Cincinnati and West Palm Beach. Previously at Starwood, Ms. Parisi served as the director of sales and marketing for new builds and transitions as well as complex director of sales at the W Hotels of New York City. As area director of sales and marketing, Ms. Parisi oversees six properties: The Westin St. John Resort & Villas; The Westin Resort & Casino, Aruba; W Retreat & Spa, Vieques Island; Sheraton Nassau Beach Resort & Casino; Sheraton Puerto Rico Hotel & Casino and The St. Regis Bahia Beach Resort, Puerto Rico. Among her duties, Ms. Parisi is primarily responsible for revenue and yield strategies along with directing and managing all catering and banquet sales activities. Within The Westin St. John Resort & Villas, Ms. Parisi develops sales initiatives, builds and maintains deep-rooted customer relationships, realizes strategies to meet and exceed guests' needs in leisure and group sales functions, and achieves the property's sales objectives.

Ms. Parisi can be contacted at 866-716-8108 or dawn.parisi@starwoodhotels.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.