Editorial Board   Guest Author

Ms. Gerber

Katie Gerber

President, PMBC Group

Katie Gerber is president at PMBC Group, a leading technology PR firm based in Los Angeles, servicing clients across the globe. She has nearly two decades of experience executing strategic internal and external public relations and integrated marketing campaigns for clients of all sizes and spanning industries from entertainment and hospitality to tech.

Ms. Gerber has worked in house at global Fortune 500 companies including Disney and Adobe as well as on the agency side and has planned and executed successful campaigns for numerous brands including Disney, CBS Films, iRobot, Pioneer Electronics, Sony Electronics, Sony Pictures and Surf Air to name a few.

In addition to planning and executing media campaigns, Ms. Gerber is an expert in developing thought leadership programs, executive media training, strategic corporate messaging, reputation management, crisis communications, organizational change programs, product positioning, rebranding and market research. She excels at delivering creative programs that shape awareness, attitudes and perceptions for her clients and their principals.

Please visit www.pmbcgroup.com for more information.

Ms. Gerber can be contacted at 310-777-7546 or Katie@pmbcgroup.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.