Editorial Board   

Ms. Kelley

Jacki Kelley

Yahoo! Category Development Officer, Travel

Jacki Kelley currently serves as the Category Development Officer for Travel, responsible for developing and leading online marketing strategies for Yahoo!'s travel clients. Ms. Kelley works with Yahoo!'s world-class marketing solutions to create integrated programs that increase brand association and purchase intent/sales. Ms. Kelley is a member of the AAF Hall of Achievement for advertising executives who have achieved significant results before the age of 40. Prior to joining Yahoo!, she was Senior Vice President of Advertising for USA TODAY, responsible for the publication's worldwide advertising operations. She has held several positions with USA TODAY including Vice President of Advertising for the travel section, Director of National Circulation Sales and Manager of Sales Development. Today, Ms. Kelley remains active in the travel category as a member of the Marketing Committee of the American Hotel and Lodging Foundation, a board member of the Travel Industry Association and a board member of the Travel Business Roundtable. She also serves on the national board of the American Advertising Federation. Ms. Kelley is a graduate of Pepperdine University.

Ms. Kelley can be contacted at 212-381-6860 or jkelley@yahoo-inc.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.