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




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; itís a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.