Editorial Board   Guest Author

Ms. Bailey

Cass Bailey

President & CEO, Slice Communications, LLC

Cass (Oryl) Bailey is the president and CEO of Slice Communications, an agency in Philadelphia with fully dedicated public relations and social media teams that provides clients with actionable content and data-oriented approaches. She believes that integrated public relations and social media efforts are vital to accomplishing business goals when looking to grow and expand awareness of a company. Ms. Bailey brings a wide variety of experiences to the communications strategies she develops for the firm's clients. With a background in international politics, economics, and philosophy, communications has become her passion and she has been tapped by various industry associations and the media to share her insights and experiences in the field. Before founding Slice, Ms. Bailey was a senior account executive at one of the top public relations agencies in the northeast region. She began her career at Ketchum Public Relations in Washington, DC, and has also held positions with the Honorable Mark Oaten, Member of Parliament for Winchester; the Tory Party in the United Kingdom; and New Economy Strategies. She is deeply involved with her community, serving as Chair of the Board for Tree House Books, a Literacy Center and Giving Library based in North Philadelphia that serves children and their families in building literacy skills. Additionally, Ms. Bailey is Secretary of the Board for Hopeworks 'N Camden, as well as a member of the Red Cross Philadelphia Leadership Council and the Philadelphia's Entrepreneur Organization. Ms. Bailey graduated from The Catholic University of America with a degree in international politics, economics and philosophy.

Ms. Bailey can be contacted at 215-600-0050 or cbailey@slicecommunications.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.