Editorial Board   Guest Author

Ms. Berman

Westley Berman

E-Commerce Manager, Kokua Hospitality

Westley Berman is the eCommerce Manager for Kokua Hospitality, a hotel management company based in Chicago, Illinois. Joining the company in 2010, Ms. Berman started as Kokua's social media and marketing coordinator and has been promoted various times to her current position. She leads Kokua Hospitality's eCommerce marketing efforts, currently overseeing a combination of six independent and branded hotels nationwide, including DoubleTree by Hilton Chicago Magnificent Mile, DoubleTree Suites Houston by Galleria, Inn of Chicago, Axiom Hotel, and Hyatt Place Waikiki Beach. She also oversees all social media, reputation management, website development, and creative marketing efforts for each hotel in addition to Kokua Hospitality. Ms. Berman's career began in the advertising industry at a multicultural marketing and advertising agency called the San Jose Group based in Chicago. She was primarily responsible for trafficking Hispanic TV, Radio, and Print ads for Magnum Insurance, Harley Davidson, AstraZeneca, Illinois Bureau of Tourism and American Family Insurance. Later on, she became Project Manager at Chicago's Young & Rubicam responsible for close-captioning Sears Kenmore and Craftsmen TV ads, Sears Home Appliance TV spots, and Sears LL Cool J apparel line. Ms. Berman graduated with a Bachelor of Science degree in Spanish and Integrated Strategic Communications from University of Kentucky in Lexington, Kentucky. She is an active brand representative or "Skimbassador" to theSkimm, a media company that has the fastest growing email newsletter responsible for transforming the morning routines and news consumptions for female professionals.

Ms. Berman can be contacted at 31264448004801 or westley.berman@kokuahospitality.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.