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.

Ms. Hayn's 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 +1 484-888-4445 or khayn@slicecommunications.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.