Editorial Board   Guest Author

Ms. Tocguigny

Yvonne Tocguigny

Chief Creative and Strategy Officer, Archer Malmo

In 1980, Yvonne Tocquigny launched her company, Tocquigny (TOH-KEY-KNEE), and from its inception, the digitally minded creative shop has focused on transforming brands. Adweek, B2B and Clutch have all named Tocquigny a top agency, honors reflective of the shop's work for clients such as CITGO, Jeep, Dell, Hitachi, USAA and Caterpillar. Collecting and building a talented team of makers, thinkers and doers — all working within a company culture that complements the uniqueness of Austin — Ms. Tocquigny is regarded as a forward-thinker in the industry, one who looks beyond the norm to reach goals and objectives. Ms. Tocquigny has become a business trailblazer, a leading marketer, a sought-after speaker, a respected writer and a mentor to many. In 2015, Archer Malmo, a leading brand communications agency based in Memphis, approached Ms. Tocquigny to consider an acquisition. Learning that Archer Malmo shared many of Tocquigny's philosophies and values, and understanding that the combination of the two shops would better serve the agency's clients, Ms. Tocquigny made the bold move to join forces. Despite the change of the company name, the agency's work for clients in Austin and throughout the country remains the same, as have Ms. Tocquigny's responsibilities. She continues to advise companies on topics such as digital marketing strategies, branding, messaging, business planning and ways to structure marketing organizations. Yvonne and her senior staff continue to be responsible for generating business for the Austin office. As Creative and Strategy Officer of Archer Malmo, Austin, Ms. Tocquigny remains a popular columnist for the Austin Business Journal and is a frequent speaker for groups of CEOs across the country, international Six Sigma organizations, CEOs in the banking and finance industry and groups of startup entrepreneurs. Recently, Yvonne presented at BMA15, the largest B2B marketing conference in the world. Ms. Tocquigny is a Founding Partner and mentor for The Capital Factory, an incubator for startup companies that draws business talent from across the country. She is an inaugural member of the Advisory Council for the School of Undergraduate Studies at the University of Texas and a member of the Advisory Board of the Harry Ransom Center at the University of Texas.

Please visit http://archermalmo.com/ for more information.

Ms. Tocguigny can be contacted at 512-532-2800 or Yvonnet@archermalmo.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.