Editorial Board   Guest Author

Ms. Woudenberg

Cindy Woudenberg

Founder, LuCorp Marketing

Cindy Woudenberg founded LuCorp Marketing when people started seeking her out for her 25 years of broad-ranging marketing and sales experience. She has produced results for clients in nonprofit, government, insurance, travel and tourism, healthcare, property management, restaurant, and information technology. She caught the wave of web-based marketing early and has worked in Internet platforms for more than 10 years. Her specialties include market strategy, search engine optimization, public relations, copywriting, and sales development. What makes her expertise really special is the energy, ideas, and personal attention she devotes to each client to craft the right package of services for each client. Ms. Woudenberg is an adjunct professor in the Business Department at Arizona Christian University. She graduated from Western Michigan University with a degree in Business Administration and a bachelor's degree in science. She holds a SEO certification and is also a notary public for the state of Arizona.

Ms. Woudenberg can be contacted at 602-363-5054 or cindy@lucorpmarketing.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.