Editorial Board   

Ms. Freud

Johnna Freud

Qualitative Research Moderator, Saul Cohen & Associates

Johnna Freud is a Qualitative Research Moderator with Saul Cohen & Associates, LTD. Her background includes 16 years of experience in focus group moderating, interviewing, group facilitation and project management, involving both consumers and business professionals. The diversity of her experience is reflected in the types of companies with whom she has worked. These include service companies, publishers, consumer package goods firms, retail chains, manufacturers, educational institutions, consulting firms, and advertising agencies. Research objectives have included concept evaluation and refinement, communications and advertising assessment, product repositioning, employee/student recruitment/performance evaluation, and packaging and displays. Since 1987, Saul Cohen & Associates has conducted qualitative marketing research on behalf of a wide array of domestic and international companies. With specific regard to travel and leisure, the company's experience includes hotels, theme vacation destinations, airlines, restaurants and credit card companies. Clients have included Sonesta International Hotels, the Rainbow Room, Williamsburg Virginia, Bermuda Hotel Association, Cayman Islands Department of Tourism, Cayman Airways, Delta Airlines, USAir, Special Expeditions, the Walt Disney Company, VISA, American Express, New York Mets, Hartford Ballet, and the Massachusetts Department of Tourism.

Ms. Freud can be contacted at 203-322-0083 or scohenqual@aol.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.