Mr. Menis

Michael Menis

Senior vice President, Digital + Voice Channels

InterContinental Hotels Group PLC

Michael Menis is Senior Vice President, Digital + Voice Channels, for InterContinental Hotels Group PLC (IHG).

Mr. Menis has global responsibility for leading IHG’s digital and voice strategy for the direct commercial channels, including web, mobile and voice. He also leads IHG’s global digital marketing and social marketing programs as well as developing the use of emerging digital technologies to enhance the guest experience.

In addition, Mr. Menis is responsible for delivering strong direct channels to build preferred brands and establish lifetime relationships, with accountability for more than $6 billion in revenues annually and more than 3,500 employees globally.

Previously Mr. Menis served as Vice President for Web & Interactive Marketing at IHG. In this role, he had responsibility for all IHG websites and digital marketing efforts globally including all online, affiliate and mobile marketing as well as global search engine marketing and optimization. He also oversaw the design, development and implementation of all global demand generation programs driving revenue through direct Internet channels and call centers.

Mr. Menis joined IHG in 2001 within Global Marketing Services where he was responsible for IHG’s global digital marketing program.

A 20-year digital veteran, Mr. Menis served as Director, Business Development, Nexchange Corporation, a syndicated e-commerce startup, prior to joining IHG. At Nexchange Corporation, he built an affiliate network reaching over 55% of the Internet viewing audience. Before that, Mr. Menis led corporate Intranet development for MCI Telecommunications, building web applications for employee communications.

Please visit www.ihgplc.com for more information.

Mr. Menis can be contacted at 44-0-1895-512-000 or michael.menis@ihg.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.