Editorial Board   Guest Author

Mr. Boykiv

Yuriy Boykiv

Co-Founder and CEO, Gravity

Yuriy Boykiv is the co-founder and CEO of Gravity, a full-service advertising agency that helps brands connect with cultural and international consumers. Yuriy brings Gravity clients over 12 years of leading multicultural and international marketing experience. Under his leadership, the agency has become the fastest-growing multicultural ad agency in the country and has been featured on the Inc. 5000 list three years in a row. Prior to founding Gravity, he was the director of international business at DIRECTV, driving the growth and business of the WorldDirect platform that consisted of more than 65 international channels in 16 different languages. His responsibilities included the entire spectrum of global markets, including Asian-American, European, and Middle Eastern. Before joining DIRECTV, he was the vice president of client services at a New York-based boutique agency where he oversaw the strategy and management of client campaigns and the agency's operations and business development. In this role, he led the campaigns of major clients such as the CIA, Lufthansa, and MoneyGram. Yuriy has an MBA in finance from Pace University and is fluent in four languages. Yuriy also completed his post-graduate work at Harvard Business School. His achievements include Best Media Campaign of the Year from MediaPost and Best Multiethnic Campaign of the Year from the AFA Mosaic Awards. Yuriy is a weekly columnist for Inc., writing about entrepreneurship, global trends, leadership, and marketing. His expertise has been recognized by USA Today, Advertising Age, MediaPost, Latin Post, and The Agency Post. Connect with Yuriy on Twitter.

Please visit www.mediagravity.com for more information.

Mr. Boykiv can be contacted at 646486000 or yuriyboykiv@yahoo.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.