Ms. Schelske

Beth Schelske

Divisional Vice President – Client Services

Maritz Motivation Solutions

Beth Schelske is Divisional Vice President – Client Services for Maritz Motivation Solutions working with hospitality clients, including major international hotel chains, airlines and casinos. For over 25 years, Ms. Schelske has been working with Fortune 500 clients developing reward and recognition programs, sales incentives, and consumer loyalty solutions. Most recently she helped launch an international consumer rewards program for US based hospitality client with over 3,700,000 active members in more than 50 countries.

Prior to joining Maritz, Ms. Schelske was Vice President of Performance Solutions for ITAGroup. In this role, she helped design and manage employee recognition programs for clients in the telecommunications, manufacturing, automotive and pharmaceutical industries. She was a contributing inventor to the 2012 patent “System and Process for Integration of Incentive Award Programs with Existing Management Systems.” She is past president of the Forum for People Performance Management and former board member of the Incentive Marketing Association. She currently serves on the conference planning board for Recognition Professionals, International. She is a graduate of Grinnell College.

Maritz Motivation Solutions is headquartered in St. Louis, Missouri and helps companies bring strategies to life by delivering tangible results, reducing costs, increasing productivity and driving growth. Maritz Motivation Solutions also works in collaboration with The Maritz Institute which is an independent network of thought leaders working to create next generation business practices based on human science research.

Ms. Schelske can be contacted at beth.schelske@maritz.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.