Editorial Board   Guest Author

Ms. Farley

Jill Farley

Director of Sales & Marketing, Kinzie Hotel

Jill Farley is the Director of Sales & Marketing at Kinzie Hotel located in the heart of Chicago's bustling River North neighborhood. The 215-room independent, which is named after Chicago's first citizen, John Kinzie, features a Chicago-centric identity and an art-forward, contemporary design. A native of the Chicago/NW Indiana area, Ms. Farley brings 10 plus years of hospitality experience to the Kinzie Hotel. Having begun in the hospitality industry as a server with the Four Seasons Chicago, Ms. Farley had an opportunity to continue with Four Seasons San Francisco in their catering department. As the foundation, the Four Seasons taught her the importance of guest experience and expectations. After three years with Four Seasons, Ms. Farley joined the Westin San Francisco team as catering manager and later, group sales manager. With a concentration in the Northern California market, her focus was on the technology, pharmaceutical, and finance segments. Working with top meeting professionals, she gained the knowledge and importance of relationships and negotiations. We all like to work with people we enjoy to be around. If it's fun, it's not work at all. After six years in San Francisco, it was time to come home to Chicago. Ms. Farley joined White Lodging management company in Chicago overseeing a campus of ten hotels. Managing five brands of both full and select service hotels, this is where she fine-tuned her business strategy while leading a team of ten to success. Now as Director of Sales & Marketing at the Kinzie Hotel, Ms. Farley is able to maximize her creative side. Not having the limitation of brand restrictions, she has the flexibility to offer guests endless opportunities and authentic Chicago experiences - reinforcing Kinzie's Chicago Starts Here mantra.

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

Ms. Farley can be contacted at 312-395-9000 or info@kinziehotel.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.