Editorial Board   Guest Author

Ms. Stuart

Katelyn Stuart

Social Media & Public Relations Manager, Paramount Hospitality Management

Katelyn Stuart is the Social Media and Public Relations Manager for Paramount Hospitality Management Company. She is responsible for managing the social media marketing initiatives and maintaining relationships with various media outlets to maximize the exposure of PHM & their resorts; Avanti, The Point Orlando, & Floridays. She also maintains the travel blog and updates the website content for all three resorts. Her main focus is to create relevant & valuable content to attract and retain customers. Aside from her current position, Ms. Stuart is an aspiring Digital Marketing Leader who maintains her own blogging website that offers tips on Social Media Marketing & Public Relations. She also is a blog contributor to SocialHospitality.com. Ms. Stuart enjoys reading up on the latest social media buzz and teaching herself the best practices for digital marketing and PR. Ms. Stuart graduated from the University of Florida with a Bachelor's Degree from the College of Journalism and Communications.

Ms. Stuart can be contacted at 407-313-0343 or kstuart@phmemail.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.