Editorial Board   

Mr. Suggs

Blake Suggs

Account Director & Integration Specialist, Range Online Media

Blake Suggs joined Range Online Media in 2005, already having completed a successful career in retail management. He transitioned to agency work and quickly began offering his hands-on expertise and strategic insight to clients representing the travel, retail and energy sectors. Mr. Suggs heads up fully-integrated interactive campaigns and specializes in finding new and innovative ways for clients to reach their target markets and increase revenue online. An expert in cross-tactic strategy, he ensures the successful integration of multiple campaign channels, including paid search, SEO, feeds, media and conversion optimization techniques across his client roster. Mr. Suggs currently offers his strategic insight, campaign creation and implementation oversight to clients including Wyndham Hotels and Resorts, Charming Shoppes, Reliant Energy, Wingate by Wyndham, Sears Service Live, Hawthorn Suites and Handango. Mr. Suggs received his B.A. in Advertising from the University of Texas at Austin.

Mr. Suggs can be contacted at 817-509-0348 or blake@rangeonlinemedia.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.