Editorial Board   Guest Author

Mr. Ramanathan

Akshay Ramanathan

Founder & CEO, Sukoon Travel Group

Akshay Ramanathan brings big-idea thinking alongside a passionate curiosity for marketing, technology, and all things digital to the hospitality industry. Mr. Ramanathan began his professional career working with major companies like JetBlue and T-Mobile to generate brand awareness among university students on his local college campus.

Working at global advertising agency, BBDO, on the MARs brand account, confirmed Mr. Ramanathan's fascination with helping businesses market their products and services in the online space. The specialization into telling stories and marketing specifically travel experiences came after living abroad in South America and the Middle East. Mr. Ramanathan developed a passion for the hospitality industry and soon returned to school to pursue a masters degree in the field.

Shortly after graduation he joined HeBS Digital, creating a new role for himself as Business Development Analyst. In this position he identified and helped secure international business opportunities and expand product lines to new markets. He played a key role in bridging marketing and sales efforts and streamlining internal department processes through developing a technology stack. Now as a young entrepreneur and independent consultant he relies on a combination of specialized technology applications to help him grow and scale his business.

Mr. Ramanathan is presently working with hospitality businesses to assess the overall efficacy of their digital assets and e-commerce strategy. In doing so his aim is to make technology more meaningful and accessible for his clients who seek to maximize the value of their online marketing efforts.

Outside the office Mr. Ramanathan is an active member of the community giving back through various volunteer efforts. He presently serves as the Community Service Chair for the NYU Tisch Center Alumni Society as well as plays a role in other organizations such as HSMAI Greater New York Chapter and StreetWise Partners.

Mr. Ramanathan holds a M.S. Degree in Hospitality Industries from NYU and is a regularly featured speaker and participant in university programs and events.

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

Mr. Ramanathan can be contacted at 347-501-0850 or ramanathan.akshay@gmail.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.