Ms. Suckow

Shawna Suckow

Founder & President

SPIN (Senior Planners Industry Network)

Shawna Suckow, CMP, has been planning meetings and events since 1992. Her background includes seven years as a corporate planner for one of the world’s largest commercial real estate companies, and owning a third party planning company for 11 years.

In 2008, Ms. Suckow founded SPIN, the Senior Planners Industry Network, which is now the world’s largest association comprised strictly of senior-level planners, with 2,400 members. In 2012, she was named to Successful Meetings Magazine's Top 25 Most Influential in the Meetings Industry, as well as one of the Top 10 Women Influencers in Meetings & Events.

Ms. Suckow has written for several industry publications and spoken worldwide to industry audiences. In March, 2012, her first book, Planner Pet Peeves, was published. The book, available on Amazon, offers a revealing look at the way planners really think, act and make buying decisions today. Ms. Suckow is an avid speaker at industry events, and also consults with suppliers to help them rethink how they communicate and sell to planners.

Ms. Suckow is a Colorado native who has lived in Minnesota since 1999. For more information, visit www.shawnasuckow.com and www.spinplanners.com.

Ms. Suckow can be contacted at 651-452-5535 or shawna@spinplanners.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.