Editorial Board   

Mr. Tabano

Brett Tabano

Senior Vice President of Marketing test, MediaAlpha

Brett Tabano is the senior vice president of marketing and communications for MediaAlpha, a leader in programmatic platforms for native search and metasearch media. In this role, he is responsible for leading and executing all of the company's marketing and communications efforts, including: building and executing strategies that elevate the brand, provide visibility for sales and convert brand equity into revenue.

An advertising and marketing expert, Mr. Tabano brings a strong track record of strategic marketing leadership for technology-focused brands. Prior to joining the MediaAlpha team, he was the global vice president of marketing for OpenX, an independent ad exchange network for publishers and demand partners. At OpenX, he was responsible for driving the global product as well as brand and event marketing strategies.

Prior to this position, Mr. Tabano was the global vice president of product marketing and sales strategy for Videology, an advertising software company based in New York City, where he was responsible for linking business stakeholders and product teams together to craft compelling value propositions, identify competitive differentiators and successfully position existing and new products.

Additionally, Mr. Tabano has held both senior account executive and account executive positions at a variety of well-known brands including Priceline, Tribal DDB and Turner Broadcasting. He received his B.S. from New Jersey's Fairleigh Dickinson University in marketing with a concentration in advertising.

Mr. Tabano can be contacted at 310-777-7546 or brett@mediaalpha.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.