Editorial Board   

Ms. Freud

Johnna Freud

Qualitative Research Moderator, Saul Cohen & Associates

Johnna Freud is a Qualitative Research Moderator with Saul Cohen & Associates, LTD. Her background includes 16 years of experience in focus group moderating, interviewing, group facilitation and project management, involving both consumers and business professionals. The diversity of her experience is reflected in the types of companies with whom she has worked. These include service companies, publishers, consumer package goods firms, retail chains, manufacturers, educational institutions, consulting firms, and advertising agencies. Research objectives have included concept evaluation and refinement, communications and advertising assessment, product repositioning, employee/student recruitment/performance evaluation, and packaging and displays. Since 1987, Saul Cohen & Associates has conducted qualitative marketing research on behalf of a wide array of domestic and international companies. With specific regard to travel and leisure, the company's experience includes hotels, theme vacation destinations, airlines, restaurants and credit card companies. Clients have included Sonesta International Hotels, the Rainbow Room, Williamsburg Virginia, Bermuda Hotel Association, Cayman Islands Department of Tourism, Cayman Airways, Delta Airlines, USAir, Special Expeditions, the Walt Disney Company, VISA, American Express, New York Mets, Hartford Ballet, and the Massachusetts Department of Tourism.

Ms. Freud can be contacted at 203-322-0083 or scohenqual@aol.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.