Editorial Board   Guest Author

Ms. Blaney

Wendy Blaney

Chief Sales Officer, Atlantis Paradise Island Resort

Wendy Blaney has more than 25 years of experience in the sales and hospitality industry and holds the position of Chief Sales Officer for Atlantis, Paradise Island resort in The Bahamas. Most recently, she served as Director, In Market East & Atlantic City for Caesars Entertainment where she managed a team of 25 regional and national sales managers. Her responsibilities included building and managing Caesars Entertainment's eastern division in-market sales efforts in Las Vegas and Atlantic City while setting goals, forecasting revenue, developing sales strategies, negotiating and closing business to achieve the company's financial goals. Prior to this position, she worked for Wyndham Worldwide for several years in their Enterprise Travel Services and Strategic Development Sourcing. At Atlantis, Ms. Blaney is responsible for developing, overseeing, and setting strategic direction and revenue generation for the resort's group, wedding, special events and leisure sales teams in addition to direct oversight of the revenue management, distribution and Atlantis Paradise Vacation (APV) call center teams. Her primary responsibility is to generate and maximize revenue for Atlantis through successful sales programs, analytics and yield management while setting goals to achieve revenue targets. In addition, Ms. Blaney is responsible for employee development, workforce planning, recruiting and retaining top talent in the sales, revenue management and call center environments. She works alongside the executive leadership team in managing the sales aspects of the resort in order to continue propelling Atlantis' status as the top travel destination where fun, education, culture and purpose all come together.

Please visit http://www.atlantisparadise.com for more information.

Ms. Blaney can be contacted at 754-399-5570 or wendy.blaney@atlantisparadise.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences.  Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha,  kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns  creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.