Editorial Board   Guest Author

Ms. Latkovic

Tracey Anne Latkovic

Corporate Vice President / Sales, Canyon Ranch

Tracey Anne Latkovic's twenty years of revenue development experience encompass disciplines ranging from luxury resorts and destination spas to golf and real estate. As the corporate vice president of sales for Canyon Ranch, she oversees resort, hotel and SpaClub teams to expand markets and increase revenue for the brand. Ms. Latkovic has served over four years as the vice president of sales & marketing for Miraval Holding where she led revenue generation efforts corporate wide for both resort and real estate development for the iconic destination spa brand. Additionally, Ms. Latkovic worked as the vice president of sales, marketing and revenue development for PGA National, director of sales & marketing with the St. Regis brand and spent over 10 years prior as a director of sales for KSL Resort Group's La Quinta Resort & Club and the legendary Wigwam Resort where she was recognized as one of the Top Ten Women in Business & Industry by Today's Arizona Woman Success Magazine. Ms. Latkovic holds a Bachelor of Science degree in Aeronautical Engineering from Embry-Riddle Aeronautical University and lives in Tucson, Arizona.

Ms. Latkovic can be contacted at 80097588804208 or tlatkovic@canyonranch.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.