Editorial Board   Guest Author

Mr. Kingsbury

Garrett Kingsbury

Senior Digital Marketing Manager, Cendyn

Garrett Kingsbury is a creative and strategic leader in the digital marketing industry - developing a craft in driving relevant consumers with some of the world's most renowned resorts in the hospitality industry. He has established a history of combining data-driven marketing with creative strategies for hotels & resorts - attaining and reaching client goals and objectives while driving revenue growth.

At Cendyn, Mr. Kingsbury oversees the Strategy and Social Media teams while managing a handful of the Tier 1 accounts. As a local graduate from Florida Atlantic University, he doubled majored in Business Marketing and Manager, and is located at our Boca Raton headquarters office. He has over 5+ years of hospitality marketing experience at Cendyn, working with clients such as AMResorts, The Breakers Palm Beach, The Boca Resort and Montage Resorts. His specialties lie in Digital Marketing, with a focus on Display + Video advertising, Programmatic Buying, Facebook Advertising, Market Research and Media Buying - all with a proven track record of experience and success.

Mr. Kingsbury works closely with his teams to ensure all clients are receiving the quality attention needed to help reach their desired goals. He also works closely with the internal Search Engine Marketing and CRM teams to align their goals and objectives for all clients working with Cendyn's digital teams.

Recently attending the Skift Global Forum Conference in New York City, he has attended several industry-related conferences, including a handful led by the South Florida Interactive Marketing Association and the Videonomics Roundtable Summit in Miami.


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

Mr. Kingsbury can be contacted at 561-750-3173 or gkingsbury@cendyn.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.