Editorial Board   Guest Author

Ms. Wenzl

Megan Wenzl

Associate Editor, ReviewTrackers

Megan Wenzl is the Associate Editor for ReviewTrackers, an award-winning customer feedback software that helps businesses transform the customer experience. The platform collects review data to surface customer insights that enable brands to listen, comprehend and make data-driven decisions about what their customers truly need or want. As a writer who is naturally curious, Ms. Wenzl is constantly seeking out news on the latest industry trends and market movement. Ms. Wenzl has a strong passion for creating and circulating stories that raise questions and move others to seek new answers - to think outside the box. With her Associate Editor role at ReviewTrackers, Ms. Wenzl is primarily responsible for honing the voice of the brand through insightful writing that is based off of data and creative logic. Ms. Wenzl has an extensive writing background. She's written about a range of different topics including customer experience, customer service, online reviews, productivity, leadership, and root beer floats. Beyond her work on the ReviewTrackers blog, Ms. Wenzl has contributed to a wide variety of external publications. Ms. Wenzl has been published in Eater Chicago, Sprout Social, Toast, and MLive/Muskegon Chronicle. It was her experience at MLive that helped her learn valuable communication skills. She has a master of arts degree in journalism from Columbia College Chicago. While earning her bachelor of arts degree in history from Western Michigan University, she worked for the student newspaper, where she learned how to write for a public audience. Ms. Wenzl continues to develop her writing and storytelling skills at ReviewTrackers. While the medium will continue to change, Ms. Wenzl will always have a passion for writing.

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

Ms. Wenzl can be contacted at 866-854-7670 or megan@reviewtrackers.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.