Editorial Board   Guest Author

Ms. Derviskadic

Maja Derviskadic

Social Media Manager, Hawkins International PR

As a Social Media Manager at Hawkins International PR, Maja Derviskadic spearheads influencer relations and oversees and implements integrated social media strategies agency-wide. Ms. Derviskadic also serves as the lead point person on some of the agency's top luxury clients such as Rosewood Jumby Bay, Rosewood Little Dix Bay and Le Guanahani in St. Barth, Seabourn, Eden Roc at Cap Cana and Room Mate Hotels. From forging partnerships with cutting-edge video vendors, new startups as the exclusive beta-tester and executing innovative influencer databases, Ms. Derviskadic consistently implements creative projects to increase her clients' digital clout. Whether it's a group influencer trip with over 5 Instagram heavyweights to document the launch of Hamilton Princess' restaurant concept by Marcus Samuelsson and securing 8 million impressions and 2,500 followers for the client or strategizing an omni-channel approach to Seabourn's newest ad campaign that will differentiate YouTube, Facebook, Twitter and Instagram - Ms. Derviskadic understands the need to treat each platform as its' own microcosm. Prior to joining Hawkins International, Ms. Derviskadic worked at Wagstaff Worldwide launching culinary and lifestyle brands like Barton G. in Los Angeles, garnering over 2,000 Instagram followers prior to the opening, and establishing Peru's culinary ambassador's social media presence in conjunction with the Food & Wine Classic in Aspen. In addition, Ms. Derviskadic launched Los Angeles Food and Wine Festival's Instagram presence in 2013, resulting in 3,000 followers in the span of 5 days, over 2 million impressions, and a featured post on Instagram's own blog, which utilized Ms. Derviskadic's event photography. Ms. Derviskadic received a double degree in economics and French from St. John's University in New York.

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

Ms. Derviskadic can be contacted at 212-255-6541 or maja@hawkpr.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.