Ms. Repass

Claire Repass

Manager of Communications

Social Tables

Claire A. Repass, CMP is the Manager of Communications at Social Tables. In this role, she is responsible for increasing brand awareness through content curation, industry relations, community partnerships and event marketing.

Prior to working at Social Tables, she worked on multi-million dollar international events with a prominent lobby, and directed events and fundraising for a U.S. Congressman. Educated in event management at the University of Illinois, George Washington University & the Smithsonian Institution, Claire is a certified meeting professional (CMP) whose devotion to the hospitality industry has seen her work with NPO’s, federal & local governments, political organizations, startups and corporations to develop dynamic and memorable events and campaigns.

She serves as committee chair for the MPI Rocky Mountain chapter and Women In Travel (WINiT), and is actively involved in the IAEE and PCMA communities. Claire’s writing has been featured in PCMA Convene, BizBash, Event Solutions, Hotel Business Review, Hotel Executive, The Special Event and MPI.

Ms. Repass can be contacted at 877-973-2863 or claire@socialtables.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.