Editorial Board   

Ms. Shaw

Stacy Shaw

President & Founder, m-k-t-g

Stacy Shaw is the president and founder of m-k-t-g, a full-service marketing communications agency focused on the hospitality industry, the agency works with companies that engage in lodging, dining, entertainment, development, tourism, recreation and gaming. Stacy brings over 20 years of marketing and hospitality experience to m-k-t-g. With a communications degree from Eastern Illinois University, Stacy began her marketing career at Foote, Cone & Belding. Her continued success within the advertising industry eventually led her to DraftWorldwide, the largest direct and promotions agency in the United States. In her role as executive vice president/managing director Stacy had oversight for key accounts such as Six Continents Hotels, General Motors Cadillac, Microsoft and Equal Sweetener. Throughout her career, Stacy continued to gravitate towards clients in the hospitality industry. Her passion for the hospitality industry resulted in her departure from the world of advertising. Stacy spent seven years at Hyatt Hotel Corporation in a variety of senior level positions. While at Hyatt, Stacy was responsible for the development and execution of brand communications, field marketing, corporate partnerships, owner relations and new hotel openings. She served on the Hyatt Diversity Council and was the winner of Hyatt's Marketing Professional of the Year in 1996. Stacy continues to leverage her passion for the industry and her extensive marketing background at m-k-t-g. She helps create innovative marketing strategies to benefit such high profile clients as Preferred Hotels and Resorts Worldwide, Westin Hotels and Resorts, Grand Teton Lodge Company, and Senior Lifestyle Corporation.

Ms. Shaw can be contacted at 312-202-6935 or sshaw@m-k-t-g.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.