Editorial Board   Guest Author

Ms. Neubauer

Sophie Neubauer

Manager Public Relations & Communications, World Hotels

Sophie Neubauer was born in Berlin, Germany. Her love for the travel industry started when she completed her first internship at Grand Hyatt in Berlin at the age of 14. Ms. Neubauer has been working in the tourism and hotel industry for more than 10 years and has experience in public relations, sales and marketing.

Ms. Neubauer joined WorldHotels as Manager PR and Communication in August 2016. Since then, she has driven the groups' PR and communication strategy by setting up and coordinating a global communication plan. WorldHotels is a group of 300 independent hotels, which delivers proven soft brand solutions. Geared to both business and leisure travelers, the WorldHotels Collection is classified into three tiers allowing guests to select the offering that meets their needs: WorldHotels Luxury, WorldHotels Elite and WorldHotels Distinctive.

Prior to joining WorldHotels, Ms. Neubauer worked for the German tour operator DER Touristik, where she organized and accompanied global press trips for German journalists. She was also an editorial member of the travel magazine "hallo Türkei" of the German based tour operator ÖGER Tours.

Ms. Neubauer has spent a lot of time abroad, especially in New Zealand, Turkey and South East Asia. She now lives in Cologne, Germany. Ms. Neubauer holds a Master's degree in Tourism Destination Management and a Bachelor's degree in International Tourism Management from the University of Brighton, United Kingdom.

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

Ms. Neubauer can be contacted at +49 696-605-6252 or sneubauer@worldhotels.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.