Editorial Board   Guest Author

Ms. Neubauer

Sophie Neubauer

Manager Public Relations & Communications, World Hotels

Sophie Neubauer was born in Berlin, Germany. Her love for the travel industry started when she completed her first internship at Grand Hyatt in Berlin at the age of 14. Ms. Neubauer has been working in the tourism and hotel industry for more than 10 years and has experience in public relations, sales and marketing. Ms. Neubauer joined WorldHotels as Manager PR and Communication in August 2016. Since then, she has driven the groups' PR and communication strategy by setting up and coordinating a global communication plan. WorldHotels is a group of 300 independent hotels, which delivers proven soft brand solutions. Geared to both business and leisure travelers, the WorldHotels Collection is classified into three tiers allowing guests to select the offering that meets their needs: WorldHotels Luxury, WorldHotels Elite and WorldHotels Distinctive.

Prior to joining WorldHotels, Ms. Neubauer worked for the German tour operator DER Touristik, where she organized and accompanied global press trips for German journalists. She was also an editorial member of the travel magazine "hallo Türkei" of the German based tour operator ÖGER Tours.

Ms. Neubauer has spent a lot of time abroad, especially in New Zealand, Turkey and South East Asia. She now lives in Cologne, Germany. Ms. Neubauer holds a Master's degree in Tourism Destination Management and a Bachelor's degree in International Tourism Management from the University of Brighton, United Kingdom.


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

Ms. Neubauer can be contacted at +49 6966-056252 or sneubauer@worldhotels.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.