Editorial Board   Guest Author

Ms. Finjer

Corey Finjer

Sr. Vice President, Hawkins International PR

Corey Finjer has been with Hawkins International PR (HIPR), a top-tier global PR firm specializing in travel lifestyle, hospitality and spa/wellness brands, for almost a decade. Since joining HIPR, she has overseen the launch of several major projects from the multi-million dollar redesign of Jumby Bay, A Rosewood Resort to the rebranding and opening of the former Versace mansion in Miami as The Villa By Barton G. Ms. Finjer also oversees ongoing traditional and new media relations campaigns for luxury hotel brands, such as Dorchester Collection, independent boutique properties, such as XV Beacon in Boston, start-ups such as Flytographer and TINT, and airlines such as La Compagnie, among others. Ms. Finjer also runs the agency's digital division, amplifying traditional results-oriented media efforts by masterfully guiding existing and new clients across the complex digital space. The digital team has seen 200% growth over the past year, developing their clients' strategic social initiatives and content, launching targeted influencer marketing programs, and elevating their community management action plans. Ultimately, she is responsible for changing the way luxury travel brands and individual properties reach and connect with their audiences - globally - across social media platforms. Prior to joining HIPR, Ms. Finjer found her passion for the hospitality industry working in-house managing marketing and public relations for The Charles Hotel, a luxury property in Cambridge, MA. She received a bachelor of science in communications, summa cum laude, with a concentration in public relations, and a bachelor of arts in psychology, magna cum laude, from Boston University.

Ms. Finjer can be contacted at 212-255-6541 or corey@hawkpr.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.