Editorial Board   Guest Author

Ms. Brett

Beth Brett

Co-founder and Principal, Blink Creative Group

Beth Brett and her business partner, Emma Haber, are the co-founders and principals of Blink Creative Group, a full-service communications enterprise with a focus on hospitality and lifestyle brands. As strategic storytellers—who can implement all facets of communications from branding and PR to partnerships and events as well as creative writing and social media support—clients seek out their firm for thoughtful and thought-provoking brand experiences. As industry veterans—each with more than 15 years of extensive media and marketing expertise working with world-renowned brands—their agency offers authentic and unparalleled communications solutions. Before founding Blink Creative Group with Ms. Haber, Mrs. Brett served as the communications director for the Los Angeles Tourism and Convention Board. For eight years, Mrs. Brett was a lead publicist for The Getty, where she forged strategic partnerships and managed PR for every major program at the world-renowned arts institution. Prior to her Getty post, she was a communications specialist for Hospital Special Surgery, one of the nation's top hospitals. After graduating from Princeton University, Mrs. Brett began her career in New York at SERINO/COYNE, where she worked on creative campaigns for live entertainment brands. With a master's degree from Stanford's Journalism School, Mrs. Brett has also written feature stories for The New York Times, Newsday, The San Francisco Chronicle and ESPN the Magazine.

Please visit www.blinkcreativegroup.com for more information.

Ms. Brett can be contacted at 310-850-2701 or beth@blinkcreativegroup.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.