Ms. Hutchins

Amy Hutchins

Lead Product Manager

BookingSuite (USA), Inc.

Amy Hutchins is a software professional with 12 years of experience designing and building consumer software and online services solutions. She is a Lead Product Manager at BookingSuite, and has spent the past three years focused exclusively on solutions for the hospitality industry. An advocate for non-tech-savvy consumers, Amy emphasizes a premium user experience in all software products.

In her current role, Amy has traveled all over the world meeting with hoteliers and learning about their specific pain points and everyday work experiences. By analyzing the nuances of how different hospitality software systems interact with each other, Amy strives to empower properties of all sizes by providing simple end-to-end software solutions to meet their unique needs. She loves the challenge of taking conceptually difficult tasks and distilling them into easy and intuitive solutions to facilitate increased productivity in work and life.

Before focusing on hospitality, Amy spent seven years at Microsoft in the Windows division. She spent much of her time in the identity and security space there. She brings that strong background to the hospitality industry, where she works to ensure a safe and enjoyable experience for hotel staff and guests alike.

Amy graduated from Duke University with a major in Computer Science and minors in Economics and Classical Civilizations. She doesn’t get to use the latter quite as much as she had hoped, but it does prove useful when she’s traveling to historic destinations.

Please visit http://suite.booking.com/ for more information.

Ms. Hutchins can be contacted at (314) 302-9952 or amy.hutchins@booking.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.