Mr. Vandevender

Jim Vandevender

Chief Marketing Officer

Knowland

Jim Vandevender is Chief Marketing Officer at Knowland. Mr. Vandevender joined Knowland in 2012. He has supported various departments within the company including data and research and has been actively involved in supporting the development team in the redevelopment of Knowland’s Insight tool and in the creation of the new Market Analytics tool. He works closely with the sales department in the areas of training and developing customer relationship skills. Currently, Mr. Vandevender manages Knowland’s marketing department, including all aspects of social media, new product launches, and supporting all processes for creating, communicating, and delivering Knowland products to customers.

Mr. Vandevender is an award-winning hotel industry veteran, having spent more than 20 years in various sales positions within Hilton Hotels and Resorts, Hyatt Hotels and Resorts, and Le Meridien Hotels and Resorts. Among the properties where he worked was New York’s Waldorf Astoria, where he began as a Senior Sales Manager.

He has been awarded AICPA’s Supplier of the Year Award given to the National Account Manager providing the highest level of service to AICPA’s meeting planning division.

Before coming to Knowland, Mr. Vandevender held the position of Vice President of Training and Development for ConferenceDirect for 7 years, where he managed one of the company’s largest Strategic Meeting Management accounts and was the Team Leader for CD’s largest team of sales associates. In addition to these duties , Mr. Vandevender was responsible for training all of ConferenceDirect’s associates. He was awarded ConferenceDirect’s “Hero of the Year Award” for three consecutive years for being the person making the most impact on ConferenceDirect associates. Mr. Vandevender also worked on the Microsoft account . He also was the recipient of the Hilton Achievement Award for ConferencDirect Team Microsoft for his work.

In 2015, Mr. Vandevender was appointed to HSMAI’s Sales Advisory Board. He has been a featured speaker at many HSMAI conferences and events including the 2016 Hotel Management Company Roundtable. He will be a panel speaker at the 2016 STR Data Conference in Nashville.

Mr. Vandevender is also a proud Member of Skål International, Washington - a professional organization of tourism leaders around the world, promoting global tourism and the only international group uniting all branches of the travel and tourism industry.

Mr. Vandevender has a large presence on LinkedIn with almost 12,000 Followers who receive his weekly blogs on trend and industry developments within the hotel industry. He has been featured in various hotel and meetings trade publications.

Please visit http://www.knowland.com for more information.

Mr. Vandevender can be contacted at 202-351-1552 or jvandevender@knowland.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.