Editorial Board   Guest Author

Ms. Sewell

Alexandra Sewell

Vice President of Mid-Market & Enterprise Marketing, Comcast Business

As Vice President of Mid-Market & Enterprise Marketing for Comcast Business, Alexandra Sewell is responsible for defining the go-to-market strategies for the enterprise segment with a focus on building and expanding Comcast's Built4Enterprise initiatives. In addition, Ms. Sewell is responsible for developing the marketing strategies to generate subscriber and revenue growth within mid-market and strategic vertical segments. During her career at Comcast, Ms. Sewell has focused on developing innovative product, marketing and public relations strategies that have resulted in significant sales and revenue growth. Most notably Ms. Sewell was responsible for the successful launch of Business Hospitality, a product suite consisting of Ethernet, Internet, Video and Voice services packaged for the Hospitality industry. In addition, she was instrumental in launching the Business Services video product portfolio for small and medium-sized businesses, and she led the Business Services component of Project Cavalry, Comcast's all-digital initiative touching almost every residential and business customer in the Comcast footprint. An industry leader, Ms. Sewell has more than 19 years of experience within the cable industry spanning virtually every aspect of product management, marketing and public relations. In 2014, Ms. Sewell was recognized as one of Fierce Telecom's Women in Wireline, 2014 which honors top women executives in the wireline segment of the telecom industry. Prior to joining Comcast's Business Services team, Ms. Sewell held various sales, marketing, public relations and business development positions within the Comcast family of companies. Her previous roles have included: Director of Marketing Solutions for Comcast Networks; Director of Strategic Sales Alliances for Comcast Cable; Director of Marketing and Public Relations for CN8, The Comcast Network; Corporate Marketing Manager & Senior Publicist for QVC, the television shopping network (prior to its sale to Liberty Interactive). Ms. Sewell holds a bachelor of arts from Pennsylvania State University. She is a member of the Cable & Telecommunications Association for Marketing (CTAM), Women in Cable Telecommunications (WICT), Hotel Technology Next Generation (HTNG), The American Hotel & Lodging Association (AH&LA), The Healthcare Information Management Systems Society (HIMSS), and the Stadium Management Association (SMA).

Ms. Sewell can be contacted at 877-967-4999 or alex@sewellgardner.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.