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 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.