Editorial Board   Guest Author

Ms. Barnes

Karyl Leigh Barnes

Executive Vice President & Partner, Development Counsellors International

Karyl Leigh Barnes is the managing partner of the Tourism Practice at Development Counsellors International (DCI), leading destination marketing campaigns from offices in New York, Los Angeles and Toronto, Canada. Founded in 1960, DCI has worked with more than 450 countries, regions, states and cities to drive investment and tourism leads.

Since joining DCI in 1998 from a New York State destination marketing organization, Ms. Barnes has led destination strategy and campaign implementation for destinations on every continent except Antarctica.

DCI's Tourism Practice has been recognized recently for its campaign to introduce Namibia to North American travelers, which garnered a Hospitality Sales and Marketing Association International (HSMAI) Platinum Award in 2014, and its work to promote surf culture in Huntington Beach, California, through its "Guinness World Record Surf Board Activation" which was named a HSMAI Platinum Award winner and "Best In Show" in 2015.

The campaigns Ms. Barnes designs with her colleagues not only win awards, but increase visitor arrivals and spending to destinations. This helps to create jobs in local communities and improve the quality of life for residents living there.

Ms. Barnes is often asked to speak on leisure tourism and meetings industry trends and has been featured at conference by IACC, International Congress and Conference Association (ICCA), IMEX America, IMEX Frankfurt, North American Travel Journalists Association (NATJA), Society of American Travel Writers (SATW), Travel Media Association of Canada (TMAC), and numerous Governor's tourism conferences and tourism summits.

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

Ms. Barnes can be contacted at +1 212-444-7123 or karyl.barnes@aboutdci.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.