Ms. Lapierre

Michelle Lapierre

Senior Director of Customer Experience and Social Media

Marriott Rewards

Michelle Lapierre is on the leadership team of Marriott Rewards, voted best hospitality loyalty program with 18 brands in 72 countries and over 48 million members worldwide. She sets the strategic direction for the Marriott Rewards social media channels to drive new member enrollment, engagement, trust, preference and loyalty. Her team is also responsible for representing the voice of the customer inside the company, ensuring focus on enduring relationships and meaningful recognition.

Ms. Lapierre is an independent thought leader in the area of human-to-human relationships between consumers, the brands they love and the needs they wish to fulfill. She combines her first-hand experience in hotel operations, account sales and social media marketing with strong research and innovation skills to contribute to Marriott’s impressive growth.

Ms. Lapierre received her B.A. degree from Michigan State University with a dual major in psychology and sociology; and her Masters in Management at the University of Redlands.

Ms. Lapierre can be contacted at 301-380-3000 or michelle.lapierre@marriott.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.