Editorial Board   Guest Author

Ms. Kaucic

Grace Kaucic

Associate Marketing Manager, TDn2K

Grace Kaucic is the Associate Marketing Manager at TDn2K (Transforming Data into Knowledge), a leading software and solution provider for the foodservice industry. Ms. Kaucic joined the TDn2K marketing team in 2015 after interning in the operations department. She is now responsible for the execution of digital marketing strategies as well as content creation, including articles, videos, graphics and emails. During her tenure with TDn2K, she has written numerous articles on the restaurant industry, covering topics such as employee benefits, operational performance and digital marketing.

Ms. Kaucic is native to Silver Lake, Ohio and received her bachelor's degree in Journalism and Spanish from John Carroll University in Cleveland in 2015. During her time at university, she worked as the Op/Ed and Editorial editor for The Carroll News, the university's award-winning weekly newspaper. Upon graduation, she moved immediately to Dallas, Texas to begin her work with TDn2K.

TDn2K is the parent company of People Report, Black Box Intelligence and White Box Social Intelligence. People Report provides service-sector human capital and workforce analytics for its members on a monthly basis. Black Box Intelligence provides weekly financial and market level data for the restaurant industry. White Box Social Intelligence delivers consumer insights and reveals online brand health. TDn2K membership represents 43,000 restaurant units, 2.5 million employees and $68 billion in sales. They are also the producers of leading restaurant industry events including the Global Best Practices Conference held annually each January in Dallas, Texas.

 

Please visit http://www.tdn2k.com for more information.

Ms. Kaucic can be contacted at 214-238-4172 or grace.kaucic@tdn2k.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.