Editorial Board   Guest Author

Ms. Chang

JC Chang

General Manager, Kapow

JC Chang is the General Manager of Kapow, a Cvent company, based in Chicago. Kapow is a fast-growing platform for booking corporate meetings and events that empowers companies to find, book, and execute memorable, scalable and essential experiences. Kapow's mission is to make it fast and easy to book corporate events that drive results and save planners hours of time. 

Prior to Kapow, Ms. Chang spent more than 20 years at the forefront of the digital advertising sales transformation at top media companies, building a proven record of leading teams through extreme change and disruption in the industry.  She has spent most of her career managing the migration of traditional marketplaces online and has held pivotal roles in building Apartments.com, Cars.com and Careerbuilder.com. She is passionate about connecting buyers and suppliers and efficiently solving customer pain points with technology and people. 

Ms. Chang started her career at the Chicago Tribune, selling advertising to small restaurants and entertainment venues.  She has worked in all aspects of the selling world and is a salesperson at heart. She believes that at the core of any successful company is a well-tuned sales and marketing machine, and she is most proud of her variety of experiences leading award-winning enterprise sales team, building inside sales centers and launching affiliate sales channels.  

As an avid traveler, experience seeker, and foodie, Ms. Chang is thrilled to bring her experience to the dynamic and exciting world of events. Ms. Chang  holds a BS in Journalism from Northwestern University. 

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

Ms. Chang can be contacted at +1 855-556-7452 or jchang@kapow.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.