Editorial Board   Guest Author

Ms. Hayn

Kathleen Hayn

Public Relations Manager, Slice Communications

Kathleen Hayn is a Public Relations Manager at Slice Communications, a marketing agency that is based Philadelphia, PA that specializes in social media, public relations and email marketing. In her role, she works with clients to develop strategic thought leadership and creative earned media campaigns to broaden brand awareness to their target audiences. Her client portfolio includes clients within the hospitality, technology, and manufacturing industries, as well as nonprofit organizations. Additionally, she plays an integral role in planning Mashable's Social Media Day in Philadelphia which is hosted by Slice.

Throughout her career, Ms. Hayn has found ways to incorporate new and emerging earned media tactics within seeming-traditional marketing campaigns by utilizing influencers and identifying other “unexpected” areas in which her clients can communicate with their target markets.

Prior to joining Slice in 2018, Ms. Hayn was a Public Relations Manager at Boston and Philadelphia-based advertising agency Allen & Gerritsen where she worked with clients in the consumer goods, higher education, and technology industries. At Allen & Gerritsen, she worked on 2018's “Philly Wants LeBron” campaign by Power Home Remodeling to help drive media relations for a campaign that resulted in more than 300 media placements and was acknowledged by the basketball superstar himself.

Ms. Hayn began her career in the event planning for the art and design communities in New York City before she realized her true passion was in public relations and her hometown of Philadelphia. She earned her degree in Public Relations and Hospitality from St. John's University in Queens, NY.


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

Ms. Hayn can be contacted at 484-888-4445 or khayn@slicecommunications.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.