Appointments & Promotions

Great Wolf Resorts Names Scott Wilson Chief Commercial Officer

MADISON, WI. March 6, 2017 - Great Wolf Resorts, Inc. announced today that Scott Wilson will join North America’s largest family of indoor water park resorts on March 6th and serve as the company’s first Chief Commercial Officer (CCO). Wilson joins Great Wolf Resorts from United Airlines, where he was Vice President of Merchandising and eCommerce. Wilson brings a wealth of experience in the travel and hospitality industry, having served in a variety of leadership positions overseeing eCommerce, digital marketing, social media and merchandising.

“We are pleased to welcome Scott to the Great Wolf pack. His dynamic leadership abilities, vast digital and eCommerce experience, and guest-centric strategic approach will be invaluable as we position the company for unprecedented growth,” said Rubén Rodriguez, chief executive officer of Great Wolf Resorts. “Scott’s appointment completes our Great Wolf Resorts leadership team -- a team which will drive the company forward and further our position as a preeminent family resort destination.”

“I’m excited to join the team and be a part of Great Wolf Resorts’ incredible growth story,” added Wilson. “This is an iconic brand, recognized across North America for delivering one-of-a-kind family vacation experiences. I’ve been impressed by the passion and dedication displayed by each member of the pack, and I look forward to contributing to the company’s continued success under Rubén’s leadership.”

Wilson will be responsible for driving both occupancy levels and room rate at the company’s 14 resorts with a focus on eCommerce and digital marketing, and direct functional responsibility for marketing, revenue management, sales and call center operations. Additionally, the CCO will seek ways to increase onsite revenue by partnering with other disciplines such as food and beverage, merchandise and attractions.

Wilson has more than 20 years of online marketing and eCommerce experience. For the last seven years he held a number of leadership positions at United Airlines, and prior to that he served as Vice President of eMarketing for Marriott International. Earlier in his career, Wilson spent seven years at American Online, Inc. in a variety of strategic marketing roles. Wilson graduated from the University of California in Berkeley, with a bachelor’s degree in Political Economics and has a master’s degree in Marketing, Operations Research from Carnegie Mellon University.

For more information on Great Wolf Resorts and its brands of indoor water park resorts, visit greatwolf.com.

About Great Wolf Resorts, Inc.

Great Wolf Resorts, Inc., Madison, Wis., is North America’s largest family of indoor waterpark resorts and, through its subsidiaries and affiliates, owns and operates its family resorts under the Great Wolf Lodge brand. Great Wolf Lodge locations include: Wisconsin Dells, Wis.; Sandusky, Ohio; Traverse City, Mich.; Kansas City, Kan.; Williamsburg, Va.; Pocono Mountains, Pa.; Niagara Falls, Ontario, Canada; Mason, Ohio; Grapevine, Texas; Grand Mound, Wash.; Fitchburg, Mass., Charlotte, N.C.; Garden Grove, Calif., Colorado Springs, Colo., Bloomington, Minn. (opening winter 2017) and LaGrange, Ga. (opening in 2018).

Contact:
Jason Lasecki
jlasecki@greatwolf.com

Coming Up In The August Online Hotel Business Review




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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.