Editorial Board   Guest Author

Ms. Harrison

Babs S. Harrison

Managing Director, Babs Harrison & Partners

Babs Harrison is managing director of Phoenix-based Babs Harrison and Partners, a boutique public relations/marketing consultancy for select luxury resorts, hotels, and spas. Harrison has 25 years of experience in hospitality and has worked with leading brands in the US and internationally .

She has worked extensively with resorts in India, Bali, Tanzania, Paris and also in Arizona. A particular focus has been wellness and spas (she wrote the Mii amo spa's Journey of Taste cookbook). She also strives to walk the wellness talk and recommends likewise to all working in the field.

Before pursuing public relations and marketing for hotels and resorts, she covered food and travel for the Dallas Morning News and, earlier in her career, she was on staff at Dallas-Fort Worth Home & Garden Magazine. She also worked as director of communications at Enchantment Group in Arizona.

A hobby has long been reading top publications - Harrison recommends a minimum of a half hour daily - in the hunt for new ideas, new trends, and things to do and places to go. Her regular reading includes travel trades and also the New York Times as well as digital sites such as Well + Good. As she often insists to clients, it may be comfortable to live in a narrowly defined information bubble but that is not the road to prosperity. Think broadly and good things happen.

Don't think she ignores social media, either. She is active on Twitter (@BabsSH) - her account dates back to 2009 and she has posted over 32,000 Tweets. Nowadays she puts more energy into Instagram (@BabsSH) and Facebook and tells all her clients they need to be active on social too. It is 2019.

 


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

Ms. Harrison can be contacted at 602-334-5350 or babs.s.harrison@gmail.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.