Editorial Board   Guest Author

Ms. McCoy

Stevi McCoy

Co-founder, Revel Experiences

Stevi McCoy is Co-founder of Revel Experiences, an engagement marketing firm specializing in experiential solutions. Revel specializes in delivering strategic engagement solutions that drive customer loyalty and bottom line growth. Prior to founding Revel, Ms. McCoy was Executive Director at Circles, Sodexo - the leading global provider of loyalty marketing solutions. For nearly ten years, Ms. McCoy led the sales, design and execution of customer loyalty and marketing programs for key Fortune 50 financial services clients and brands such as BMW, Saks Fifth Avenue, The Ritz-Carlton and British Airways. She also led the comprehensive corporate rebranding following Sodexo's 2007 acquisition of Circles. Before joining Circles, Ms. McCoy was Senior Director of Marketing and Publicity at Madstone Films in New York, NY. At Madstone she spearheaded the field marketing efforts for a national theater chain and developed promotional and publicity campaigns for art and independent films. Ms. McCoy started her career in marketing and sales at Clicquot, Inc., a wine and spirits importer under the ultra-luxury good conglomerate Louis Vuitton Moet and Hennessy (LVMH).

Ms. McCoy can be contacted at 917-842-9467 or stevi@revelexperiences.com

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.