Editorial Board   Guest Author

Ms. Taylor

Megan (Sterritt) Taylor

Marketing & Public Relations Consultant, KWE Partners

Megan (Sterritt) Taylor has spent close to 15 years involved in all aspects of high-level marketing and public relations, ranging from strategic positioning, crisis communications and creative services to managing luxury hospitality and lifestyle accounts, social media marketing, events and promotions. As the Director of Public Relations at both boutique agencies and within hotels, she's directed a wide-range of programs in the lifestyle and hospitality sectors.

Throughout her career, clients have varied from high-end furniture company Adriana Hoyos and renowned yacht brand Ferretti to high profile resorts, including Boca Raton Resort & Club (Florida), El San Juan (Puerto Rico) and Four Seasons Hotel Miami, and collections like the AAA Five Diamond Grand Velas Resorts (Mexico) and Spain's OD Hotels.

Ms. Taylor has organized and executed social media initiatives, including a food bloggers camp and the first remote #TNI tweetups, featured in leading hospitality and public relations journals for their success in generating "buzz" and traffic to client websites as well as over $60,000 in direct sales.

She has received numerous distinctions in Travel + Leisure's Social Media in Travel and Tourism Industry Awards and HOTELS Magazine's Social Hotels Awards. Ms. Taylor graduated from the University of Miami's School of Communication with a double major in Public Relations and Psychology and a minor in Marketing.

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

Ms. Taylor can be contacted at +1 786-247-4812 or sterritt@kwepr.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.