Editorial Board   

Ms. White

Kristi White

Director of Revenue Optimization, TravelCLICK, Inc.

Kristi White is Director of Revenue Optimization for TravelCLICK. An industry veteran, Ms. White leads one of the most unique organizations within TravelCLICK, the Revenue Optimization Team. Her team is dedicated to providing personalized attention to TravelCLICK's iHotelier Central Reservations customers to maximize each hotel's transactions revenue through best practices in marketing and distribution. On a regular basis, Ms. White advises hundred's of hotels across the globe on their business strategy, improving hotel performance and overall profitability. Ms. White has more than twenty years of experience in the hospitality industry with positions ranging from Front Office Operations to Regional Director of Sales at both independent and flagged hotels. Before joining TravelCLICK, she built and managed a Revenue Management organization with Vantis Corporation where she was responsible for growing hotel performance for their 1,000+ hotel portfolio. A recognized expert in her field, she is a frequent speaker on revenue management and distribution at industry conferences and hospitality schools. Ms. White is also a member of the Board of Directors for the HSMAI Revenue Management Special Interest Group. She holds a B.A. in Political Science from Louisiana State University and a Certified Hospitality Sales Professional and Certified Hospitality Supervisor certification from the American Hotel and Lodging Association.

Ms. White can be contacted at 817-719-2956 or kwhite@travelclick.net

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.