Editorial Board   Guest Author

Ms. Viadero

Vanessa Viadero

Director of Marketing, Turnberry Isle Miami

Vanessa Viadero is a hospitality marketing executive with more than 6 years of experience in digital marketing, communications and brand strategy. Her brand roster includes Fontainebleau, three AAA Four-Diamond Restaurants: Scarpetta, Hakkasan, Gotham Steak and sbe's portfolio of hotel and restaurant brands: SLS, The Raleigh, The Redbury, The Townhouse, Bazaar by Jose Andres, Fi'lia by Michael Schwartz, Katusya, Cleo, K Ramen, The Restaurant at the Raleigh and Hyde Beach Kitchen + Cocktails.

After starting her career in Public Relations, Ms. Viadero quickly found her niche in Hospitality Marketing.

Throughout her four-year tenure at Fontainebleau Miami Beach, Ms. Viadero held various leadership positions, guiding the overall marketing strategy and overseeing two new restaurant concept launches: Michael Mina 74 and StripSteak by Michael Mina. Her digital marketing initiatives, strategic implementation of the resort's custom website and CRM platform garnered significant attention awarding her the title of Team Member of the Year in 2013.

Most recently, Ms. Viadero served as the Regional Director of Marketing for sbe's Miami Region overseeing five hotels and seven restaurant brands with a focus on the strategy and execution of their marketing and public relations initiatives aimed at driving direct revenue and increasing brand awareness.

Ms. Viadero earned a Masters' Degree from Florida International University's Chaplin School of Hospitality Management and a Bachelor of Science in International Business and Marketing from Barry University. She currently serves on Barry University's Young Alumni Committee and is an active booster to the Women's Rowing Team.


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

Ms. Viadero can be contacted at 786-279-6533 or vviadero@turnberry.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.