Ms. Mechoso Safer

Mariana Mechoso Safer

Senior Vice President, Marketing

HeBS Digital

Mariana Mechoso Safer, Senior Vice President, Marketing at HeBS Digital oversees all advertising, marketing and public relations. Ms. Safer’s effective messaging along with a clear understanding of hoteliers’ business needs has translated into many successful campaigns resulting in new business for the hotel digital marketing firm.

Ms. Safer also opened and heads the HeBS Digital Las Vegas office, leading the team in the development and implementation of digital marketing strategies for HeBS Digital's accounts on the West Coast. Under her guidance, the team has tripled in four years and continues to grow.

Ms. Safer frequently conducts industry research and publishes articles in major travel and hospitality publications. She is also a guest speaker and presenter at industry events and conferences, including EyeforTravel’s Online Marketing Strategies for Travel.

Ms. Safer's professional experience includes over ten years of work in the global travel and tourism industry. She has held travel management and group travel management positions in the United States, England, and Australia in leading hospitality and tourism companies, including STA Travel and world-renowned attractions such as the Westminster Abbey in London.

Ms. Safer holds an M.S. degree in Travel and Tourism Management from New York University's Tisch Center for Hospitality, Tourism, and Sports Management and graduated with a B.A. in Anthropology from UCLA.

Ms. Mechoso Safer can be contacted at 702-463-1857 or mariana@hebsdigital.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.