Ms. Macy

Elaine Macy

Vice President of Group Sales

Preferred Hotel Group

Elaine Macy is Senior Vice President of Group Sales for Preferred Hotels & Resorts, responsible for overseeing the company’s Group Sales division, handling various events around the world and managing a global team of group sales professionals. She joined the company in 2004.

Ms. Macy started her career in the travel industry working for World Airways before moving into the incentive travel business, spending five years managing and developing the West Coast operations for Tradewind Tours, a leading Hawaiian corporation.

In 1984, Ms. Macy joined Maritz Travel Company as Regional Vice President to pioneer the company’s first West Coast operation. Over a 15-year period, she carried $18 million in sales and had total administrative and sales responsibility for efforts in the region. Shortly thereafter, she opened a new full-service operation for Maritz, turning it into a $40 million group travel and meetings office staffed by more than 100 professionals. The West Coast operation processed more than 40,000 participants each year to destinations around the globe.

In 1995, Ms. Macy became one of seven founding partner of Ambassadors Performance Group, serving as Vice President of Sales and running an office in Northern California. Alongside John Ueberroth and Peter Ueberroth, she helped build Ambassadors into a major incentive travel house.

Ms. Macy can be contacted at 949-719-3354 or emacy@preferredhotelgroup.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.