Editorial Board   Guest Author

Mr. Kimball

Gary Kimball

President, Kimball Communications

Gary Kimball is president of Kimball Communications, a public relations agency he founded in 1995, specializing in hospitality and a wide range of other industries. Conveniently located in the Lehigh Valley of Eastern Pennsylvania, with easy access to New York City, Philadelphia, northern New Jersey and Bucks County, his agency delivers what today's media look for: well-told, engaging stories shared through print, broadcast, online and social media. Mr. Kimball has 30 years experience in public relations and is a recognized expert in crisis communications planning and response. Before founding Kimball Communications, Mr. Kimball served in senior public relations roles, including his position from 1988-1994 as director of corporate communications for a $3 billion financial services company. There he led an award-winning public relations, investor relations and crisis communications program. A former journalist, Mr. Kimball has a master's degree in journalism from Boston University and a bachelor's degree in government from Colby College.

Mr. Kimball can be contacted at 610-559-7585 or gkimball@kimballpr.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.