Editorial Board   Guest Author

Ms. Ruble-Dotts

Ranee Ruble-Dotts

Founder & Creative Director, Paper Moon Creative

Ranee Ruble-Dotts is the founder and creative director for Paper Moon Creative, a boutique design and marketing communications agency based in Portland, Oregon. With more than 20 years of experience, she specializes in branding development, print design, web design, e-mail marketing, copy writing, and media relations.

Primarily serving the travel and tourism industry, Ms. Dotts clients include the California Hotel and Lodging Association, California Association of Boutique and Breakfast Inns, Visit Santa Cruz County, Santa Barbara Hotel Group, and many others.

Ms. Dotts got her professional start in design in 1991, at the age of 17, just as Apple computers and desktop publishing were fast replacing old typesetters and stat cameras. In her hometown of St. Louis, she landed a summer internship at Hartmann Publishing, which published the city's alternative newsweekly, The Riverfront Times and the city's glossy St. Louis Magazine. She was offered a job and stayed for five years, designing print advertising, editorial page layouts, and all manner of printed marketing collateral while she finished high school and then college.

Prior to founding Paper Moon Creative in 2005, Ms. Dotts held senior-level marketing and communications positions with the City of Big Bear Lake and the Santa Cruz County Conference and Visitors Council (now Visit Santa Cruz County).

Ms. Dotts holds a B.A. in Media Communications from Webster University in St. Louis and M.F.A in Creative Writing from the University of Oregon. Since 2008, she has taught the branding and packaging design courses for Portland Community College and the Small Business Development Center's "Getting Your Recipe to Market" program for food entrepreneurs.

Please visit http://www.papermooncreative.com for more information.

Ms. Ruble-Dotts can be contacted at 503-788-3938 or ranee@papermooncreative.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.