Editorial Board   

Ms. Pingel

Cheryle Pingel

Co-Founder and Chairman, Range Online Media

Specializing in Internet advertising and research marketing, Cheryle Pingel is the co-founder and chairman of Range Online Media. She and fellow co-founder Misty Locke successfully took Range Online Media from concept to one of the online industry's leading search marketing agencies. Cheryle has fifteen years of experience in marketing, retail, small business management, and online services. Today she directs online marketing campaigns for industry-leading online travel services and retailers such as CompUSA, Wyndham International, and other Fortune 1000 companies. Cheryle also has experience as a freelance writer, publishing articles in major magazines, including Working Woman, Self, Glamour, and Family Travel. An internationally recognized expert in the Internet marketing industry, Cheryle is a regular speaker and presenter on online advertising and search marketing topics at leading industry trade shows and conferences. She has written a number of articles on online search marketing for media and advertising publications. Cheryle is a graduate of Texas Tech University, where she received a BA in Journalism.

Ms. Pingel can be contacted at 817-509-0342 or cpingel@rangeonlinemedia.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.