Ms. Kang

Grace Kang

Managing Partner

Greenview

Grace Kang is managing partner of Greenview, a sustainability consulting and research firm providing hospitality organizations with their strategy, programs, and reporting, and hospitality industry with industry insight, trends and benchmarks. She oversees Greenview’s Asia operations as well as co-develops the company’s business plan and growth strategy.

She successfully rolled out the Greenview Portal, a software as a service online sustainability data management platform that makes tracking, measuring and improving in areas of sustainability and social responsibility easy and seamless. She leads a software development team and manages the development of the Greenview Portal 2.0 and industry benchmarking studies including the Green Lodging Survey, benchmarking sustainability operational best practices.

Ms Kang has a focused background in the hotel industry with over 15 years of experience in various functional roles, particularly in driving business through data analysis, reporting and strategic programs. She brings corporate perspective from working at top global hotel brands such as Starwood Hotels and Resorts and Marriott International. At Starwood, Grace optimized the sales organization in underperforming markets by redesigning customer coverage models to drive revenue and gain market share, and managed and liaised with cross-functional teams to ensure that newly opening hotels have successful opening performances.

At Marriott, she led the lodging business plan for select service properties to quantify future investments and profit contribution of new openings, and conducted investment analyses to structure various transactions. In addition to her hotel background, she gained Asia experience working at Samsung Card in Seoul, Korea. At Samsung Card, Ms. Kang designed a new premium customer experience strategy for Samsung Card VIP segment across all key servicing touch points to drive incremental revenue, developed the company’s first international online affiliate program as a vehicle to expand into the international market, and partnered with global hotel companies and luxury travel networks to provide differentiated and high-end travel benefits to the top tiered members.

Ms. Kang earned two degrees from Cornell University, a Bachelor of Science from the Hotel Administration School and Master of Business Administration from the Johnson Graduate School of Management. Cornell is where she found her passion for the hospitality industry and teaching fitness. On her spare time, she continues to teach group fitness programs.

Please visit http://www.greenview.sg for more information.

Ms. Kang can be contacted at +65 9623 1876 or grace@greenview.sg

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.