Editorial Board   Guest Author

Ms. Takeuchi

Yunna Takeuchi

Managing Director, evolution Distribution

Yunna Takeuchi is Managing Director at evolution Distribution, a pioneering hotel distribution and reservation technology company that innovates solutions for high quality independent hotels and small to medium hotel chains that want to stand out from the competition and level up to the bigger chains with massive budgets. With over 15 years of hotel sales & marketing, distribution and technology under her belt, Ms. Takeuchi is responsible for evolution's product innovation; in an industry where most technology products become commoditised very quickly, Ms. Takeuchi never conforms and is always searching for an angle that can lead evolution Distribution to invent the systems of the future. Her current goal is to create the best hotel website-booking engine hybrids in the world. evolution Distribution was born in November 2010 as the technology arm of Great Hotels of the World, where Ms. Takeuchi worked as Director of e-Commerce & Distribution for 6 years. evolution has now flourished into one of the world's leading hotel distribution & reservation technology innovators.

Please visit www.evolutiondistribution.com for more information.

Ms. Takeuchi can be contacted at 44-0-20-7380-8555 or more@evodist.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.