Ms. Daryadel

Madeline Daryadel

Founder/Director

Wedding QuickQuote

Madeline Daryadel is Founder/Director of Wedding QuickQuote with primary responsibility for Sales and Member Satisfaction.

Ms. Daryadel has more than 25 years experience in hospitality sales, specializing in group business, and social markets. She began her career at the Diplomat Hotel in Hollywood, FL., moved to Israel where she assisted the Schiff Hotel Chain in the computerization of their accounting and sales systems.

Returning to the USA she held several managerial positions at the Bonaventure Resort including Director of Social Catering and Associated Director of Sales. Answering the call of the Caribbean, she was the Director of Sales and Conference Services at Frenchmanís Reef and upon returning to the states became the Director of Group Sales at the Crowne Plaza Miami.

In 1997, she recognized the unlimited potential of the Internet, and partnered with Gilda Steiger. They founded MADSearch, one of the first search engines for the hotel industry, distributed MADNews weekly and e-mail advertising to over 50,000 industry professionals. In 2005, they joined with Charles Deyo, President of Cendyn to form MAD-Marketing.

Madelineís hospitality experience along with her Internet marketing background inspired the creation of Wedding QuickQuote, an instant answer RFP for the wedding, and social event markets.

A graduate of the University of Toledo, Madeline resides in South Florida and is an avid reader, plays a bit of golf and hand builds pottery.

Ms. Daryadel can be contacted at 561-314-3252 or Madeline@MAD-Marketing.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. Todayís 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.