Editorial Board   Guest Author

Ms. White

Bronwyn White

Chief Executive Officer & Founder, My Travel Research.com

Bronwyn White is the CEO and co-founder of MyTravelResearch.com a research firm that specializes in the travel and tourism sector. She is also content manager of the industry acclaimed MyTravelResearch.com Premium membership website. The site scans and curates the most current travel research and marketing trends letting travel and tourism professionals focus energies in marketing, development or planning to make better-informed to build businesses and tourism economies.

Ms. White comes with 25 years of experience in the travel and tourism industry in the areas of market research, sales and marketing. Having worked for and consulted to big and small travel and tourism companies from Qantas Airways, Tourism Australia, Emirates, Industry Associations to small regional tourism destinations, she brings an insight that only skin in the tourism game can deliver.

Please visit http://www.mytravelresearch.com for more information.

Ms. White can be contacted at 610408225766 or bronwyn@mytravelresearch.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.