Ms. Vereb

Francesca Vereb

Senior Director of Product Marketing for Hospitality Cloud

Cvent

Francesca Vereb is the Sr. Director of Product Marketing for the Hospitality Cloud at Cvent, the global meeting, event, and travel technology provider for meeting and event professionals. She is a strategic and data-driven product and marketing expert with an entrepreneurial streak and a passion for the convergence of strategy and execution excellence.

She thrives while working across business units and at all levels of an organization to develop and grow B2B and B2C concepts and strategies, while translating them into actionable tactics that amplify awareness and yield sustainable growth.

In her Sr. Director of Product Marketing role at Cvent, she leads an international team that is responsible for evolving and executing the go-to-market strategy for Hospitality Cloud products, including integrated solutions for group and transient hospitality audiences. She works closely with Cvent's technology and sales teams in areas such as value proposition development, demand generation tactics, and sales enablement strategies and content development, with a specialized focus on account-based marketing. She continues to drive high revenue growth in her position, while accessing market and competitor environments to expand market share.

Prior to Cvent, Ms. Vereb served as the Director of Strategic Marketing for Gannett and Director of Global Marketing for Hilton. She also tackled complex marketing initiatives in a tough turn-around situation at a luxury master-planned national developer during the housing crisis, and started her career in strategic ad agencies working in USA, Europe, and Africa where she led campaigns for brands like Red Bull, Cadbury, Intercontinental Hotels, and Pfizer.

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

Ms. Vereb can be contacted at 866-318-4358 or fvereb@cvent.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.