Ms. Sheridan

Martha Sheridan

President & CEO

Providence Warwick Convention & Visitors Bureau

Martha Sheridan is president and CEO of the Providence Warwick Convention & Visitors Bureau (PWCVB). In her role she leads an organization whose mission is to create vibrant growth for the local hospitality economy by promoting, developing, and expanding a united visitor industry. She oversees all day to day operations at the PWCVB, leading a staff of 20 destination sales and marketing professionals. In 2010 Ms. Sheridan spearheaded efforts to form the Rhode Island Sports Commission, now a division of the PWCVB.

Ms. Sheridan has over 25 years experience in destination marketing. Prior to her current position she served as Vice President of Sales at the Newport County (RI) Convention and Visitors Bureau. She was recently named one of the 25 Most Influential People in the Meetings Industry by Successful Meetings magazine.

Ms. Sheridan just completed a term as Chair of the Destination Marketing Association International, the world’s largest association of destination marketing professionals. She has held leadership positions with several local, regional and national organizations including the RI Hospitality and Tourism Association Education Foundation, Meeting Professionals International New England Chapter (MPINE) and the New England Society of Convention and Visitors Bureaus.

Ms. Sheridan is the recipient of the Rhode Island Hospitality Association’s (RIHA) Mary Brennan Tourism Award for outstanding achievement in tourism promotion and in 2010 was named RIHA Woman of the Year. She is also the recipient of the MPINE President’s Award and the MPINE Supplier of the Year Award. In 2013, Ms. Sheridan was presented the Morris J. Gaebe Profile in Excellence Award from Junior Achievement of Rhode Island.

She is a graduate of the University of Rhode Island and lives in Wakefield, RI with her husband, Arthur and three children.

Ms. Sheridan can be contacted at 401-456-0224 or msheridan@goprovidence.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.