Editorial Board   Guest Author

Ms. Maurice

Anne-Juliette Maurice

General Manager, Hotel Plaza Athenee, New York

Anne-Juliette Maurice is the General Manager of Hotel Plaza Athenee New York, a 142-room jewel located at 37 E. 64th Street. Combining cosmopolitan luxury with the intimacy and services of a boutique hotel, Hotel Plaza Athenee has created a home away from home for royalty, world leaders, celebrities, executives and sophisticated travelers from all around the world since 1984. With more than 20 years of experience in hotel management, Anne-Juliette Maurice's prior roles include the position of Director of Sales and Marketing at the Langham Place, Fifth Avenue. As such, she oversaw the rebranding of the Setai Fifth Avenue to Langham Place, Fifth Avenue. Ms. Maurice also held the position of Regional Director of Marketing, Miami and Regional Director of Marketing, Northeast, for Morgans Hotel Group, which included opening and launching Mondrian South Beach and Mondrian Soho. Prior to that, she was Director of Sales & Marketing at Swissotel The Drake, New York and Director of Sales at Le Parker Meridien New York. Ms. Maurice also worked for the Essex House under Nikko and Westin and was a member of the opening team of Euro Disney in Marne la Vallee, France.

Please visit www.plaza-athenee.com for more information.

Ms. Maurice can be contacted at 212-734-9100 or ajmaurice@plaza-athenee.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.