Mr. Eden

Eric Eden

Vice President of Marketing

Cvent

Eric Eden, Vice President of Marketing for Cvent, has 17 years of experience in B2B marketing, digital media, online marketing, and marketing web-based products and solutions.

Today Mr. Eden is responsible for Cvent's global marketing strategy, marketing campaigns, and marketing partnerships.

Prior to joining Cvent in 2005, Mr. Eden managed marketing teams for 10 years at several publicly-traded companies, such as Network Solutions, Verio, and NeuStar. Mr. Eden's experience includes managing large sales and marketing teams to drive customer acquisition and ROI on marketing spend.

Mr. Eden earned a B.A. in Mass Media Communication and Computer Programming with honors from the University of Akron.

Mr. Eden can be contacted at 866-318-4358 or eeden@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.