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 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.