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The Prosperous Hotelier Book – Foreword by: Heather McCrory

Hospitality Net

Who would have thought that two junior accounting clerks working in Food and Beverage Control (a department that doesn’t even exist anymore) would be writing a book—and a Foreword for said book? Yet, here we are, with career paths that intersected through CP Hotels and Fairmont Hotels over the last forty years.

Book 86
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Macdonald Aviemore unveils senior leadership changes

Hotel Owner

Managing director Kenny McMillan recently returned to Aviemore, where he first trained as a sous chef between 2004 and 2007. Marketing director Gaelle Delagrave is an experienced marketer with over 20 years’ experience in digital media, specialising in customer growth strategies and key account management for leading brands globally.

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DiamondRock restructures C-suite

Hotel Business

diversified commercial real estate portfolio and executed property and capital market transactions exceeding $5 billion. She joined the company in 2007 as assistant controller and was promoted to VP/corporate controller in 2008 and to chief accounting officer in 2014. Quinn served in her previous role since March 2018.

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Guest Loyalty Programs Provide, But They Cost

Revenue Hub

Per the 11th edition of the Uniform System of Accounts for the Lodging Industry , Loyalty Program Fees includes any costs associated with programs designed to build guest loyalty to the property or brand. In fact, Guest Loyalty Program fees have consistently increased at a greater pace than rooms revenue since 2007.

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Of Course We Wanted to Believe the Flamin’ Hot Cheetos Guy

EATER

Richard Montañez’s rags-to-riches story of inventing the spicy snack goes up in flames in an LA Times piece Since 2007, Richard Montañez has been peddling the feel-good story to end all feel-good stories — that as a janitor at a Frito-Lay plant in Rancho Cucamonga, he successfully pitched the company on creating Flamin’ Hot Cheetos.

Article 116
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How The Chocolate Room created a chocolate culture for accelerating growth

The Restaurant Times

Realizing the huge potential of chocolate desserts in India, Vikas Punjabi voyaged from Australia to India in 2007 to launch the first-ever chocolate cafe brand, The Chocolate Room. With his strong entrepreneurial spirit & effective marketing strategies, Vikas has created a strong brand appeal for TCR.

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4 Ways to Pivot Your Restaurant’s Business Model During COVID-19

7 Shifts

The meal kit industry, which has been around since 2007, hit $5 billion in annual revenue in 2019—but growth in the industry was slow pre-COVID-19. Marketing: Consider posting DIY videos on how to assemble & prepare your meal kits, and be sure to attach a link for diners to order their own! Offer meal kits ??