Editorial Board   Guest Author

Mr. Boykiv

Yuriy Boykiv

Co-Founder and CEO, Gravity

Yuriy Boykiv is the co-founder and CEO of Gravity, a full-service advertising agency that helps brands connect with cultural and international consumers. Yuriy brings Gravity clients over 12 years of leading multicultural and international marketing experience. Under his leadership, the agency has become the fastest-growing multicultural ad agency in the country and has been featured on the Inc. 5000 list three years in a row. Prior to founding Gravity, he was the director of international business at DIRECTV, driving the growth and business of the WorldDirect platform that consisted of more than 65 international channels in 16 different languages. His responsibilities included the entire spectrum of global markets, including Asian-American, European, and Middle Eastern. Before joining DIRECTV, he was the vice president of client services at a New York-based boutique agency where he oversaw the strategy and management of client campaigns and the agency's operations and business development. In this role, he led the campaigns of major clients such as the CIA, Lufthansa, and MoneyGram. Yuriy has an MBA in finance from Pace University and is fluent in four languages. Yuriy also completed his post-graduate work at Harvard Business School. His achievements include Best Media Campaign of the Year from MediaPost and Best Multiethnic Campaign of the Year from the AFA Mosaic Awards. Yuriy is a weekly columnist for Inc., writing about entrepreneurship, global trends, leadership, and marketing. His expertise has been recognized by USA Today, Advertising Age, MediaPost, Latin Post, and The Agency Post. Connect with Yuriy on Twitter.

Please visit www.mediagravity.com for more information.

Mr. Boykiv can be contacted at 646-486-000 or yuriyboykiv@yahoo.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.