Editorial Board   Guest Author

Ms. Chang

JC Chang

General Manager, Kapow

JC Chang is the General Manager of Kapow, a Cvent company, based in Chicago. Kapow is a fast-growing platform for booking corporate meetings and events that empowers companies to find, book, and execute memorable, scalable and essential experiences. Kapow's mission is to make it fast and easy to book corporate events that drive results and save planners hours of time.

Prior to Kapow, Ms. Chang spent more than 20 years at the forefront of the digital advertising sales transformation at top media companies, building a proven record of leading teams through extreme change and disruption in the industry.

Ms. Chang has spent most of her career managing the migration of traditional marketplaces online and has held pivotal roles in building Apartments.com, Cars.com and Careerbuilder.com. She is passionate about connecting buyers and suppliers and efficiently solving customer pain points with technology and people.

Ms. Chang started her career at the Chicago Tribune, selling advertising to small restaurants and entertainment venues. She has worked in all aspects of the selling world and is a salesperson at heart. She believes that at the core of any successful company is a well-tuned sales and marketing machine, and she is most proud of her variety of experiences leading award-winning enterprise sales team, building inside sales centers and launching affiliate sales channels.

As an avid traveler, experience seeker, and foodie, Ms. Chang is thrilled to bring her experience to the dynamic and exciting world of events. Ms. Chang holds a BS in Journalism from Northwestern University.

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

Ms. Chang can be contacted at +1 855-556-7452 or jchang@kapow.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.