Editorial Board   Guest Author

Ms. Shimota

Deanna Shimota

Director of Marketing, Sajan, Inc.

Deanna Shimota has more than 13 years of progressive marketing management experience, holding several strategic positions at global organizations such as The Connection, Ceridian and Concur. In 2010 she joined Sajan, a leading global language services provider known for its top-ranked proprietary translation management system technology. Since Sajan's inception in 1997, its teams of localization professionals have been creating custom solutions for companies in several industries, with unique specialization in the travel and hospitality arena. Ms. Shimota leads a marketing team that is on the front lines of gauging client needs and creating on-point content regarding the real-time nature of the hospitality industry's marketing localization requirements. This includes time-sensitive global content such as websites, marketing materials, customer communications, loyalty programs, booking and reservation databases, backend fulfillment, revenue management, internal employee communications and signage. In response to the explosive localization needs within this industry, Sajan has built a worldwide reputation for excellence in localizing fast-changing content for global hotels, airlines, car rental companies, cruise lines, web-based hotel reservation companies and more. During her tenure at Sajan, Ms. Shimota has reinvigorated existing programs and built from scratch several initiatives that have proven highly successful. With her forward-thinking, metrics-driven leadership, she continues to increase company visibility and drive growth of new business globally across the organization. Ms. Shimota holds a degree in marketing communications and an advanced degree in technical communications. Her specializations include creative planning, strategy design and implementation on a global scale, and building and launching programs that foster ever-increasing brand awareness. She finds great satisfaction in leading efforts to educate companies on expanding their global brand presence and ensuring that their messaging resonates with markets around the world.

Ms. Shimota can be contacted at 715-426-9505 or dshimota@sajan.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.