Editorial Board   Guest Author

Ms. Rogers

Margaret Rogers

Vice President, Pariveda Solutions

Margaret Rogers is a vice president at Pariveda Solutions, a consulting firm driven to create innovative,growth-oriented, and people-first solutions. With more than 20 years of experience, Ms. Rogers enjoys empowering organizations with impactful and sustainable transformation to realize their full potential.

Prior to joining Pariveda Solutions, Ms. Rogers worked as a senior director of engagement and digital strategy for multimillion-dollar clients within the D.C. area. Her projects had a wide range of technologies,which included content management solutions, content strategy, analytics strategy, digital asset management, intranet, and e-commerce. She also began seeding the digital strategy practice that included creating execution roadmaps for infrastructures, products, and digital marketing.

Ms. Rogers is passionate about creating strategies and plans based on primary and secondary research to make smart choices where outcomes can be measured. Her experience spans across industries, including nonprofit,retail, media and telecomm, automotive, gaming, and manufacturing, allowing her to repurpose applications for other industries.

Before working with digital strategy projects, Ms. Rogers was the founder of her own consulting services firm focused on content management systems. She had the opportunity to work with international enterprise implementations that spanned across multiple lines of B2B and B2C businesses. Within that experience, she created frameworks to help guide organizations through content creation, organization, and strategy. Prior to her own ventures, Ms. Rogers has also held positions at Accenture, Proxicom, and other digital agencies.

Please visit https://www.parivedasolutions.com/perspectives for more information.

Ms. Rogers can be contacted at +1 844-325-2729 or washingtondc@parivedasolutions.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.