Editorial Board   Guest Author

Ms. Terry

Susan Terry

Vice President, Culinary Operations, Hyatt Hotels & Resorts

As vice president of culinary operations for Hyatt Hotels & Resorts, Susan Terry is responsible for strategic development of food and beverage concepts for full service and specialty restaurants in North America. She is also responsible for the development of catering event materials and menus. Most recently, Ms. Terry served as director of culinary operations for Hyatt Hotels & Resorts, responsible for national programming, training, goals, procurement, food and beverage standards and franchise support. Prior to that, Ms. Terry was the senior executive chef at Grand Hyatt Washington in Washington D.C. In that role, she oversaw all food and beverage operations for the 900-room hotel, including five food and beverage outlets, 24-hour in-room dining and the hotel's Kosher kitchen. Ms. Terry began her career at Hyatt in 1990 at the former Hyatt Regency Suites on Michigan Avenue in Chicago as an executive sous chef. She then went on to hold executive chef positions at Hyatt Regency Harborside in Boston and the former Park Hyatt Los Angeles. She was awarded Hyatt's most prestigious honor, the Donald N. Pritzker Award of Excellence for Operations, in 2003.

Ms. Terry can be contacted at 312-780-5709 or susan.terry@hyatt.com

Coming up in September 2019...

Hotel Group Meetings: Uncommon Destinations

The last few years have been good to the Hotel Group Meetings industry and that trend is expected to continue into 2019. Planners are brimming with confidence due to an expanding economy and increased job creation, which typically results in a boost in corporate meetings. Given this promising outlook, planners are trying to outdo themselves to satisfy the high expectations of their clients. One notable trend is to integrate unusual settings into the meeting experience, hosting groups at local zoos, aquariums, museums, event centers, or other outdoor facilities. The goal is to embrace uncommon destinations, rather than a typical hotel conference room, so that meetings can be memorable, unique and stimulating. This is also part of another trend which is to support all things local - from hosting events at landmark city venues; to catering through local restaurants, food trucks and microbreweries; to hosting off-site excursions like agri-tours, athletic events or scenic 5k routes. However, though the setting might be spectacular, there are still some bedrock components that must be provided to ensure a successful meeting. Free, high-speed Wi-Fi is still one of the most requested services. Planners have to make sure that a comprehensive communication infrastructure is in place so clients can easily connect - and stay connected - to the network throughout the entire meeting experience. Also, technology tools can be used to streamline the booking, registration, and check-in process, and Radio Frequency Identification (RFID) materials can be utilized to ensure seamless access to conference events. There are also numerous software tools that encourage audience participation, as well as integrating polls, Q&A, surveys and games into speakers' presentations. The September Hotel Business Review will examine issues relevant to group meetings and will report on what some hotels are doing to promote this sector of their operations.