Editorial Board   Guest Author

Ms. Mechoso Safer

Mariana Mechoso Safer

Senior Vice President, Marketing, HeBS Digital

Mariana Mechoso Safer, Senior Vice President, Marketing at HeBS Digital oversees all advertising, marketing and public relations. Ms. Safer's effective messaging along with a clear understanding of hoteliers' business needs has translated into many successful campaigns resulting in new business for the hotel digital marketing firm. Ms. Safer also opened and heads the HeBS Digital Las Vegas office, leading the team in the development and implementation of digital marketing strategies for HeBS Digital's accounts on the West Coast. Under her guidance, the team has tripled in four years and continues to grow. Ms. Safer frequently conducts industry research and publishes articles in major travel and hospitality publications. She is also a guest speaker and presenter at industry events and conferences, including EyeforTravel's Online Marketing Strategies for Travel. Ms. Safer's professional experience includes over ten years of work in the global travel and tourism industry. She has held travel management and group travel management positions in the United States, England, and Australia in leading hospitality and tourism companies, including STA Travel and world-renowned attractions such as the Westminster Abbey in London. Ms. Safer holds an M.S. degree in Travel and Tourism Management from New York University's Tisch Center for Hospitality, Tourism, and Sports Management and graduated with a B.A. in Anthropology from UCLA.

Ms. Mechoso Safer can be contacted at 702-463-1857 or mariana@hebsdigital.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.