Ms. White

Kristi White

Director of Revenue Optimization

TravelCLICK, Inc.

Kristi White is Director of Revenue Optimization for TravelCLICK. An industry veteran, Ms. White leads one of the most unique organizations within TravelCLICK, the Revenue Optimization Team. Her team is dedicated to providing personalized attention to TravelCLICK's iHotelier Central Reservations customers to maximize each hotel's transactions revenue through best practices in marketing and distribution.

On a regular basis, Ms. White advises hundred's of hotels across the globe on their business strategy, improving hotel performance and overall profitability.

Ms. White has more than twenty years of experience in the hospitality industry with positions ranging from Front Office Operations to Regional Director of Sales at both independent and flagged hotels. Before joining TravelCLICK, she built and managed a Revenue Management organization with Vantis Corporation where she was responsible for growing hotel performance for their 1,000+ hotel portfolio.

A recognized expert in her field, she is a frequent speaker on revenue management and distribution at industry conferences and hospitality schools. Ms. White is also a member of the Board of Directors for the HSMAI Revenue Management Special Interest Group. She holds a B.A. in Political Science from Louisiana State University and a Certified Hospitality Sales Professional and Certified Hospitality Supervisor certification from the American Hotel and Lodging Association.

Ms. White can be contacted at 817-719-2956 or kwhite@travelclick.net

Coming Up In The August Online Hotel Business Review


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Feature Focus
Food & Beverage: Going Casual
According to industry tracker PKF Hospitality Research, food and beverage sales represent the second- largest source of revenue for full-service hotels behind rooms. Given its financial importance, hotel operators are constantly adapting and evolving their F&B operations in order to remain current with industry trends and to meet (and exceed) guest expectations. Recent food developments which continue to proliferate include the farm-to-table movement; customized menus for those who are vegan, vegetarian, paleo or gluten-free; the appearance of smaller dishes on tasting menus; and creatively- prepared comfort foods served in more casual settings. In fact, there is a growing emphasis in the entire industry on more casual food operations. Customers are eschewing the typical breakfast-lunch- dinner/appetizer-entrée-dessert model in favor of "fast-casual" menus and service (think Panera, Chipotle or Cosi as examples). Even better if these menus are also available throughout the property, especially in social-gathering areas like the lobby, pool or bar. Some hotels are also experimenting with "pop-up" restaurants - a temporary dining option with edgy menus and design served in unexpected locations (like rooftops or lobbies) - as a way to keep things energetic and fresh. Another trend which applies to both food and wine is the option to purchase food and beverages in multiple sizes. Some operations are giving their customers the opportunity to choose - a three ounce pour of wine or a nine-ounce pour; a six-ounce filet or a twelve-ounce - the customers decide their portion size and pay accordingly. The August issue of the Hotel Business Review will document all these trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.