Ms. Orlando

Dana Orlando

General Manager

Hotel Ivy

Dana Orlando, a hospitality professional with over 19 years of hotel experience, is the current General Manager at Hotel Ivy in Minneapolis, a historic and award-winning property. With an extensive career in the hospitality industry, Michigan native Dana Orlando joins the Hotel Ivy team from previous executive roles at hotels including Director of Sales Group and Catering at The Ritz-Carlton in Philadelphia, Pennsylvania and Hotel Manager at the Waldorf Astoria in Park City, Utah, where she started as the Director of Sales and Marketing.

Ms. Orlando has a successful record of applying a strategic perspective and proven expertise to develop, implement, and drive execution of initiatives that maximize operational effectiveness and profitability. A passion for building highly successful teams driving KPI growth as well as adapting to and execution against new and evolving strategies.

Ms. Orlando is spearheading the operation of the historic 136-room downtown Minneapolis property. Located next to the Convention Center and just steps away from key retail areas and downtown offices, Hotel Ivy is a destination of choice for those traveling to the Twin Cities. The iconic property, which features 136 rooms, 21 luxurious suites, and a full Day Spa, also incorporates the historic Ivy Tower, which was completed in 1930 and added to the National Register of Historic Places in 1986.

Ms. Orlando has received numerous distinctions in her performance, including Circle of Excellence recipient for Director of Sales and Marketing of the Year with Hilton Luxury Brands in 2013, 2015 and 2016. Ms. Orlando and her team were awarded 2013 Most Improved RevPAR Growth for Hilton Luxury Brands. She received her Master of Business Administration from University of Utah, David Eccles School of Business in Salt Lake City, Utah.

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

Ms. Orlando can be contacted at 612-746-4600 or dana.orlando@thehotelivy.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.