Editorial Board   Guest Author

Ms. Brett

Beth Brett

Co-founder and Principal, Blink Creative Group

Beth Brett and her business partner, Emma Haber, are the co-founders and principals of Blink Creative Group, a full-service communications enterprise with a focus on hospitality and lifestyle brands. As strategic storytellers—who can implement all facets of communications from branding and PR to partnerships and events as well as creative writing and social media support—clients seek out their firm for thoughtful and thought-provoking brand experiences. As industry veterans—each with more than 15 years of extensive media and marketing expertise working with world-renowned brands—their agency offers authentic and unparalleled communications solutions. Before founding Blink Creative Group with Ms. Haber, Mrs. Brett served as the communications director for the Los Angeles Tourism and Convention Board. For eight years, Mrs. Brett was a lead publicist for The Getty, where she forged strategic partnerships and managed PR for every major program at the world-renowned arts institution. Prior to her Getty post, she was a communications specialist for Hospital Special Surgery, one of the nation's top hospitals. After graduating from Princeton University, Mrs. Brett began her career in New York at SERINO/COYNE, where she worked on creative campaigns for live entertainment brands. With a master's degree from Stanford's Journalism School, Mrs. Brett has also written feature stories for The New York Times, Newsday, The San Francisco Chronicle and ESPN the Magazine.

Please visit www.blinkcreativegroup.com for more information.

Ms. Brett can be contacted at 310-850-2701 or beth@blinkcreativegroup.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.