Editorial Board   Guest Author

Ms. Levin

Jessica Levin

President & Chief Connector, Seven Degrees

With a background in business strategy and marketing, Jessica Levin's passion for connecting people and creating experiences is evident in everything she does. Ms. Levin's expertise lies at the intersection of marketing and technology. Understanding people first and foremost, she has combined traditional relationship building techniques with modern communications tools to help clients meet their goals.

For two decades she has worked with businesses and not-for-profit organizations across North America on the development and execution of strategic planning and marketing initiatives designed to grow revenue and market share. She's worked with companies on employee professional development and CSR initiatives.

Ms. Levin believes in volunteerism. She is the President of the New Jersey Professional Services Marketers Association (NJPSMG) and the Breadwinners Chapter of Centricity. She also served as Director of Marketing for the charity, Operation BBQ Relief.

NJBIZ named her as one of New Jersey's Best Fifty Women in Business and previously to New Jersey's Top Forty Under 40. She was named to the 2016 Best Marketing and Communications Professionals Under 40 list by the NJ Ad Club and Jersey Shore Public Relations and Advertising Association and was inducted into New Jersey's Advertising Hall of Fame in 2016. She was named a Finalist for Woman of the Year from the Women's Center for Entrepreneurship. In 2014 she made MeetingsNet's Top 10 Social Media Influencers List. She was twice named Planner to Watch by Convention South magazine and was inducted into the New Jersey Social Media Hall of Fame.

A motivational and engaging speaker, Ms. Levin frequently presents on marketing, networking & business development, event strategy and humanity. She has authored numerous articles and blog posts and wrote the book, Perfect Pairings: The Art of Connecting People and Everyone Has Sh*t: Unsolicited Advice for Being Human.

Ms. Levin earned a Master of Business Administration with a concentration in Marketing from Rutgers University and a Bachelor of Science from Florida State University in with majors in Marketing, Management and Entrepreneurship.

Ms. Levin holds the designations Certified Association Executive (CAE), Certified Meeting Professional (CMP) and Digital Event Strategist (DES).

Please visit http://www.sevendegrees.co for more information.

Ms. Levin can be contacted at +1 908-912-4418 or jessica@sevendegrees.co

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.