Editorial Board   Guest Author

Ms. Leme

Christina Leme

Senior Digital Media Strategist, HEBS Digital

Christina Leme is a Senior Digital Media Strategist at HEBS Digital. With an extensive background in hospitality marketing, at both digital and public relations agencies serving some of the biggest names in the industry, Ms. Leme specializes in digital strategy, social media marketing, and online advertising. From social media platform management to strategy development, advertising campaigns, influencer marketing activations, and photo shoot production, Ms. Leme has paved the way to digital success for brands such as Viceroy Hotel Group, Virgin Hotels, and many more.

In her position on the Digital Media & Creative Strategy team at HEBS Digital, Ms. Leme works on multi-channel campaigns, social media strategy, social media advertising initiatives, meta search campaigns in Google Hotel Ads, and developing social media analytics, insights, and reporting. Prior to joining HEBS Digital, Ms. Leme was the Social Media Manager at a boutique public relations firm in New York, which specializes in luxury hospitality and lifestyle brands. Though she mostly worked on luxury hotels, Ms. Leme also worked on a handful of different clients in travel and lifestyle, including a cruise ship brand, a gourmet chocolate brand, a personal stylist, and a tourism board.

Ms. Leme started her career in hospitality marketing at a boutique digital agency where she cut her teeth on all things digital, from community management to copywriting and content production, even assisting with new business development. Ms. Leme received her Bachelor's degree in Psychology with a clinical concentration at Boston College.


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

Ms. Leme can be contacted at 212-782-3325 or christina.leme@hebsdigital.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.