Appointments & Promotions

Strand Hospitality Services Appoints Brittany Polensky as Director of Sales for the Microtel Inn & Suites Greenville, N.C

GREENVILLE, NC. May 17, 2017 - Strand Hospitality Services and Greenville Hospitality Investments recently announced that Brittany Polensky has been hired as the Director of Sales for the Microtel Inn & Suites in Greenville, N.C. Polensky will oversee the day-to-day sales and marketing efforts of the hotel, which is located within minutes of Vidant Medical Center and Brody School of Medicine as well as East Carolina University.

“I am thrilled to join the team at the Microtel Inn & Suites,” said Polensky. “It is a wonderful property in a great location and I look forward to building relationships within the community and show them what we have to offer.”

Prior to joining the team at the Microtel Inn & Suites, Polensky was the Assistant Store Manager at a fast-paced retail store in Greenville, N.C. As the Assistant Store Manager, she was responsible for working with the District Manager to train new staff, adapt sales tactics and meet monthly store sales goals. She also managed numerous store associates and managers.

“Brittany is a great choice to lead the sales department at the Microtel Inn & Suites,” said Allan Brunner, Corporate Director of Sales & Marketing for Strand Hospitality Services. “Her vast sales experience is sure to be an asset for the hotel and local market.”

Polensky currently resides in Greenville, N.C.

About Strand Hospitality

With headquarters shared between Charlotte and Myrtle Beach.Strand also has operations in Atlanta. Founded more than 47 years ago, the company began as a developer/owner of full-service Holiday Inns, gradually moving into third-party management. Today with over 20 high-quality hotels in its management portfolio, the company continues to grow through development, joint ventures and third-party management. It specializes in two to four-star hotel segments and is approved to operate hotels under all the leading hotel brand families including; Marriott, Hilton, Starwood, Wyndham, Choice and IHG. http://www.strandhospitality.com

Contact:
Nichole Lederer
nlederer@sdchotels.com
704-771-4591

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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.