Editorial Board   Guest Author

Ms. Rogers

Margaret Rogers

Vice President, Pariveda Solutions

Margaret Rogers is a vice president at Pariveda Solutions, a consulting firm driven to create innovative,growth-oriented, and people-first solutions. With more than 20 years of experience, Ms. Rogers enjoys empowering organizations with impactful and sustainable transformation to realize their full potential.

Prior to joining Pariveda Solutions, Ms. Rogers worked as a senior director of engagement and digital strategy for multimillion-dollar clients within the D.C. area. Her projects had a wide range of technologies,which included content management solutions, content strategy, analytics strategy, digital asset management, intranet, and e-commerce. She also began seeding the digital strategy practice that included creating execution roadmaps for infrastructures, products, and digital marketing.

Ms. Rogers is passionate about creating strategies and plans based on primary and secondary research to make smart choices where outcomes can be measured. Her experience spans across industries, including nonprofit,retail, media and telecomm, automotive, gaming, and manufacturing, allowing her to repurpose applications for other industries.

Before working with digital strategy projects, Ms. Rogers was the founder of her own consulting services firm focused on content management systems. She had the opportunity to work with international enterprise implementations that spanned across multiple lines of B2B and B2C businesses. Within that experience, she created frameworks to help guide organizations through content creation, organization, and strategy. Prior to her own ventures, Ms. Rogers has also held positions at Accenture, Proxicom, and other digital agencies.

Please visit https://www.parivedasolutions.com/perspectives for more information.

Ms. Rogers can be contacted at +1 844-325-2729 or washingtondc@parivedasolutions.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.