Editorial Board   Guest Author

Ms. Gendron

Mary Gendron

Senior Vice President / Managing Director, Mower

Mary Gendron heads the New York City office of Mower, which ranks among the nation's most prominent independent marketing, advertising and public relations firms, appearing on "best of" industry lists in each of its primary practice categories. Ms. Gendron also leads the agency's Travel and Tourism practice whose clients span hotels, destinations, airlines and attractions including Pebble Beach Resorts, Westchester County Tourism & Film, Lufthansa Group and Maid of the Mist. The agency provides marketing counsel and services to this sector ranging from advertising to public relations, digital to traditional media, as well as paid search, SEO and analytics, organic and paid social and an array of strategic services, including crisis communications planning. Mower is a specialist in connecting brands with their constituents in meaningful, profitable, friendly, and lasting ways. In partnership with client companies, Mower's work has won countless travel and tourism and general marketing industry awards for effectiveness and creativity.

Ms. Gendron received the 2011 Winthrop W. Grice Lifetime Achievement Award in Public Relations from Hospitality Sales & Marketing Association International. She was a founding board member of ISPA and of Washington Spa Alliance. She also served on the board of New York Spa Alliance and has been a delegate to the Global Wellness Summit. Ms. Gendron was named to Mayor Rudy Giuliani's Crisis Communications Committee in the aftermath of 9/11. She is a frequent speaker and author on various marketing topics.


Please visit https://www.mower.com/travel-and-tourism/ for more information.

Ms. Gendron can be contacted at +1 212-980-9065 or mgendron@mower.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.