Editorial Board   Guest Author

Ms. Stuart

Katelyn Stuart

Social Media & Public Relations Manager, Paramount Hospitality Management

Katelyn Stuart is the Social Media and Public Relations Manager for Paramount Hospitality Management Company. She is responsible for managing the social media marketing initiatives and maintaining relationships with various media outlets to maximize the exposure of PHM & their resorts; Avanti, The Point Orlando, & Floridays. She also maintains the travel blog and updates the website content for all three resorts. Her main focus is to create relevant & valuable content to attract and retain customers. Aside from her current position, Ms. Stuart is an aspiring Digital Marketing Leader who maintains her own blogging website that offers tips on Social Media Marketing & Public Relations. She also is a blog contributor to SocialHospitality.com. Ms. Stuart enjoys reading up on the latest social media buzz and teaching herself the best practices for digital marketing and PR. Ms. Stuart graduated from the University of Florida with a Bachelor's Degree from the College of Journalism and Communications.

Ms. Stuart can be contacted at 407-313-0343 or kstuart@phmemail.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.