Editorial Board   Guest Author

Ms. Mitchell

Hayley Mitchell

Social Media & Community Manager, Fairmont Raffles Hotels International

As Social Media and Community Manager for Fairmont Raffles Hotels International, Hayley Mitchell is responsible for the day to day management of online reputation on social networks including online review sites, Facebook, Twitter, Location-based marketing and Fairmont's own community website, Everyonesanoriginal.com. Beyond monitoring, engaging and reporting, she is tasked with the long term social strategy for Fairmont, Raffles and Swissotel brands, which includes social campaign management, understanding social media in new markets and determining where and when these brands should be involved. Before returning to her hometown of Toronto to join FRHI in 2010, Ms. Mitchell worked in Arizona in the travel and luxury publishing industry for 7 years. As Director of Custom Publishing for a boutique magazine firm, Ms. Mitchell was charged with contracting, concepting and creating luxury in-room magazines for hotel brands including JW Marriott, Waldorf-Astoria, KLS Resorts, Sheraton and Hilton. Her skills in content creation, engagement, and communication, paired with her knowledge of luxury and travel transferred nicely from print to web, and from working with hotels to working for them. Ms. Mitchell holds an honors BA in both English Literature and Political Science from the University of Western Ontario in London, Canada.

Ms. Mitchell can be contacted at 416-874-2457 or hayley.mitchell@fairmont.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.