Editorial Board   

Ms. Shaw

Stacy Shaw

President & Founder, m-k-t-g

Stacy Shaw is the president and founder of m-k-t-g, a full-service marketing communications agency focused on the hospitality industry, the agency works with companies that engage in lodging, dining, entertainment, development, tourism, recreation and gaming. Stacy brings over 20 years of marketing and hospitality experience to m-k-t-g. With a communications degree from Eastern Illinois University, Stacy began her marketing career at Foote, Cone & Belding. Her continued success within the advertising industry eventually led her to DraftWorldwide, the largest direct and promotions agency in the United States. In her role as executive vice president/managing director Stacy had oversight for key accounts such as Six Continents Hotels, General Motors Cadillac, Microsoft and Equal Sweetener. Throughout her career, Stacy continued to gravitate towards clients in the hospitality industry. Her passion for the hospitality industry resulted in her departure from the world of advertising. Stacy spent seven years at Hyatt Hotel Corporation in a variety of senior level positions. While at Hyatt, Stacy was responsible for the development and execution of brand communications, field marketing, corporate partnerships, owner relations and new hotel openings. She served on the Hyatt Diversity Council and was the winner of Hyatt's Marketing Professional of the Year in 1996. Stacy continues to leverage her passion for the industry and her extensive marketing background at m-k-t-g. She helps create innovative marketing strategies to benefit such high profile clients as Preferred Hotels and Resorts Worldwide, Westin Hotels and Resorts, Grand Teton Lodge Company, and Senior Lifestyle Corporation.

Ms. Shaw can be contacted at 312-202-6935 or sshaw@m-k-t-g.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.