Editorial Board   Guest Author

Ms. Pingston

Julie Pingston

President, Event Service Professionals Association (ESPA)

Julie Pingston, CMP, CTA is the current President of the Event Service Professionals Association (ESPA) and is Senior Vice President for the Greater Lansing Convention & Visitors Bureau in Lansing, Michigan. She has been with the GLCVB for 21 years and works in conjunction with the Bureau's President in overall organizational operations. She also has direct oversight over convention services, membership, the Greater Lansing Sports Authority, the Certified Tourism Ambassador Program and special events which are coordinated by the organization. Previously, Ms. Pingston worked in Washington, D.C. for the United States Travel & Tourism Administration within the U.S. Department of Commerce. While there, she assisted in planning international conferences and Board Meetings as well as administering a disaster relief assistance grant program. Ms. Pingston chaired ESPA's 2014 Annual Conference and is a member of MSAE, MMPI and the Rotary Club of Lansing. She also serves as the President of the Arts Council of Greater Lansing, President of the Rotary Club of Lansing Foundation and Secretary of the Tourism Industry Coalition of Michigan. Ms. Pingston was Michigan Meetings and Events Magazine's Hall of Fame Inductee/Supplier of the Year (2008), MSAE's Diamond Award Winner (2009), MMPI's Mentor of the Year (2011), ESPA's Member of the Year (2004), ESPA's President's Award Recipient (2009) and ESPA's Executive Excellence Award Recipient (2013).

Ms. Pingston can be contacted at 517-377-1412 or jpingston@lansing.org

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the 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.