Editorial Board   Guest Author

Mr. Cameron

Tyler Cameron

Public Relations Account Manager, Slice Communications

Tyler Cameron is a public relations account manager at Slice Communications, a premier Philadelphia agency comprised of fully dedicated public relations and social media teams. Mr. Cameron provides clients with actionable content and data-oriented approaches that help them to expand awareness and grow their audience. Prior to joining Slice, Mr. Cameron studied strategic communication and business at Temple University, from which he graduated in the spring of 2015. Mr. Cameron served as the vice president of Temple University's chapter of the Public Relations Student Society of America. In this position, Mr. Cameron oversaw the organization and orchestrated chapter programming, in which he organized and executed multiple panels and events with industry professionals, students, alumni, and Temple University professors. Mr. Cameron was a former intern at Slice Communications responsible for securing a number of impressive media placements for a variety of clients. His other experience includes coordinating social media efforts for a Philadelphia startup and executing guerilla marketing initiatives for music streaming service, Spotify. Through his coursework and experience in the industries of communication and business, Mr. Cameron has become proficient in storytelling and writing for the eye and the ear. He is a motivated, big-picture thinker who takes initiative and works swimmingly in creative team environments.

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

Mr. Cameron can be contacted at 215-600-0050 or tcameron@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.