Editorial Board   

Ms. Levtchenko

Adria Levtchenko

CEO & Co-Founder, PurpleCloud Technologies

Hotel technology entrepreneur Adria Levtchenko is CEO and Co-Founder of PurpleCloud Technologies, a software platform that provides real-time access to data and analytics for operational associates and managers in the hotel industry.

Under Ms. Levtchenko's tenacity, creativity and guidance, PurpleCloud Technologies has become a leader in the data-driven task management space with proven capabilities and cost savings for major hospitality entities.

Ms. Levtchenko's responsibilities at PurpleCloud Technologies include directing the company's investment and business strategies; maintaining relationships with advisors, partners and investors; hotel data analysis strategy and the design of the platform; and management of the current team of developers, data scientists, and marketing and sales associates.

Prior to forming PurpleCloud Technologies, Ms. Levtchenko was Sales Manager for the Cherry Hills, NJ Residence Inn and held multiple operational positions at the Philadelphia Airport Marriott.

Ms. Levtchenko attended the Hospitality Program at Drexel University and earned from the school a Bachelor of Science in Business Administration, with a concentration in Entrepreneurship.


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

Ms. Levtchenko can be contacted at adria@purplecloudtech.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.