Ms. Donahue

Kieran Donahue

Vice President, Global Brand Marketing

DoubleTree by Hilton

As Vice President of Global Brand Marketing for DoubleTree by Hilton, Kieran Donahue is responsible for the development of long term global market share growth strategies and overall brand marketing initiatives. She focuses on enhancing owner return on investment by further leveraging the resources of the Hilton Worldwide enterprise and developing tools and resources that hotels can implement in-market, ensuring the brand is well-positioned for the rapid global growth it continues to enjoy.

A Hilton Team Member for 11 years, Ms. Donahue held a series of positions with increasing responsibility, culminating in her role as Senior Director of Brand Marketing for Hilton Hotels & Resorts. In that role, she developed and led an international, multi-faceted and cross-cultural marketing strategy that substantially increased that brand's reputation and profitability.

Ms. Donahue was also responsible for creating enduring and award-winning entertainment partnerships with the film "Up in the Air," popular TV series "Hawaii Five-0," the GRAMMY Awards and the Tribeca Film Festival. During her tenure with Hilton, she played a key role in marketing the company's highly successful loyalty program, Hilton HHonors, where responsibilities included oversight of the Visa co-brand card and global airline partners. A featured speaker on marketing and branding at several conferences, including Variety TV & Film Summit, Ms. Donahue has also written for such well-regarded publications as The Journal of Brand Strategy and Innovation.

Ms. Donahue began her career working for Tricots St. Raphael, a prominent New York City men's fashion designer. She went on to develop an innovative partnership and sponsorship platform for MAGIC, the fashion industry's most influential convention event.

Ms. Donahue can be contacted at 703-883-5799 or kieran.donahue@hilton.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.