Editorial Board   Guest Author

Ms. Poling

Monica Poling

Online Editor, TravelAge West

Monica Poling is the online editor at TravelAge West, a leading B2B travel trade publication distributed to retail travel agents throughout the Western United States. She is also edits TravelGlitter.com, a website promoting the importance of community, culture and sustainability in travel. Additionally she provides marketing and social media advice at MonicaPoling.com. Ms. Poling has worked in the hospitality industry for more than 20 years, and in addition to her writing portfolio, she consults for tourism boards, hotels and tour operators on such issues as online promotions and social engagement. Ms. Poling's recent speaking engagements have included the Los Angeles Travel & Adventure Show, the Home Based Travel Agent Forum, the Outside Sales Support Network (OSSN), and the Travel & Tourism Marketing Association (TTMA). Her work at TravelAge West magazine has won numerous awards, including “Top 25 Feature Articles of the Year” by the Trade, Associations and Business Publications International organization and a Bronze Award from the American Society of Business Publication Editors. She has also been published in Bespoke magazine (St. Regis Hotels), Montage magazine, and Preferred Lifestyles. Ms. Poling received her undergraduate degree in Mathematics from the University of California at Riverside, while also pursuing a minor in English.

Ms. Poling can be contacted at 323-466-7019 or editor@travelglitter.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.