Editorial Board   Guest Author

Mr. Currie

Joe Currie

District Sales Manager, Egencia

Joe Currie has more than 20 years of experience in the corporate travel world. He grew up learning from his parents, who owned a global corporate travel agency with strong client ties to the automobile industry. As a child he learned the ins and outs of the industry over the dinner table, and that knowledge continues to serve him well. While he got his start working for Total Travel Management/Global Experts in Travel, he took a hiatus from travel to explore one of his other great loves, writing. For several years he worked in Los Angeles, as an actor and writer, before returning to the world of travel. Over the past eight years, Mr. Currie has served in numerous positions with Egencia, an Expedia, Inc. Company, including sales operations, customer service and strategic account management. In his current role at Egencia, Mr. Currie is a District Sales Manager for the Southeast Region. Mr. Currie is the current president of the GBTA North Carolina Chapter, and enjoys the opportunity to connect with other members of the travel community. In his time as president the North Carolina Chapter of GBTA has hosted numerous networking and educational events, increased membership and raised money for a variety of charities including Wine to Water, several North Carolina Children's Hospitals and Step Up for Soldiers. Raised in the suburbs of Detroit, Mr. Currie has also lived in Boston, Los Angeles and Tampa. With years of urban living under his belt, he is now embracing small-town life in Hillsborough, NC with his wife and two sons. In his spare time, Mr. Currie enjoys playing poker and golf, going fishing, playing sports with his kids and finding fun new restaurants with his wife.

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

Mr. Currie can be contacted at 919-225-8094 or jcurrie@egencia.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.