Editorial Board   Guest Author

Ms. Miller

Stephanie Miller

Social Media Manager, Madigan Pratt & Associates

Stephanie Miller is an account executive and social media manager at Madigan Pratt & Associates Digital & Advertising, located in Williamsburg, VA. Madigan Pratt & Associates is a full-service communications agency that leads the marketing, advertising, website development, SEO, social media and public relations efforts for award-winning, independent luxury resorts. As account executive and social media manager, Ms. Miller manages marketing communications and social media efforts for many of the agency's growing list of clients. MP&A is the driving force for some of the Caribbean's top resorts in acquiring and retaining profitable guests using its successful integrated Customer Relationship Marketing approach. Ms. Miller remotely develops and monitors content on seven social media channels for resort clients. Her current social media portfolio includes The Somerset on Grace Bay (Turks & Caicos), Rosalie Bay Resort (Dominica), Nisbet Plantation (Nevis) and Young Island (St. Vincent & The Grenadines). She is certified in Social Marketing (Hootsuite). She recently received an advanced certificate in Revenue Management, including certification in Email Marketing & Social Media Strategies from Ecole Hotelière de Lausanne, recognized as the world's top hospitality school. Ms. Miller joined MP&A with established hospitality, social media and marketing experience. She started her career in hospitality communications for Disney's parks & lodging line of business at the flagship Orlando, FL location. Ms. Miller received a bachelor's degree in public relations from Auburn University. She is currently pursuing her MBA from Temple University with a concentration in marketing.

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

Ms. Miller can be contacted at 757-645-3113 or stephanie@madiganpratt.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.