Editorial Board   

Ms. Roberts

Janine Roberts

Director of Sales and Marketing, Tradavo

Janine Roberts is the Director of Sales and Marketing for Tradavo - a retail services company that specializes in the design, optimization and supply needs of the hotel retail industry. Miss Roberts works with over 2,000 hotels to improve retail profitability and automate the daily management of hotel lobby shops allowing General Managers to focus their efforts on hospitality while meeting the desired retail revenue goals of hotel executives and management companies. In 2008, Janine developed and implemented the Retail Services element of Tradavo to provide hotels complimentary assistance in selecting assortments, merchandising and effectively pricing inventory to maximize profitability. She also created the highly successful Grand Opening Program to help general managers preparing for a pending grand opening to launch their retail operation with all best practices in place upon opening.

Ms. Roberts can be contacted at 303-883-2335 or jroberts@tradavo.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.