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 +1 212-782-3325 or christina.leme@hebsdigital.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.