Editorial Board   Guest Author

Ms. Sutton

Keiko Sutton

CEO, Kotobuki Seating International

Keiko Sutton is the owner and chief executive officer of Kotobuki Seating International, a New York-based designing and manufacturing company of high-end seating products. With a background in strategic consulting, operations, digital marketing, performance management, and big data analytics, Ms. Sutton has become the go-to analytics leader and has established a name for herself within the seating industry.

Ms. Sutton has been involved with several prestigious events and has presented at some of the industry's top conferences.  She is also a long-standing member of the Digital Analytics Association, serving in the Media Analytics Special Interest Group.

For a little over a decade, Ms. Sutton has developed her career in strategic operations and analytics. Most recently, she was at Verizon Media, formerly known as AOL, where she supported the company's rapid turnaround through the use of data and analytics, establishing performance monitoring of Verizon Media's owned and operated assets' audience and traffic growth.

Kotobuki Seating International is a wholly owned subsidiary of Kotobuki Seating Co. Ltd. in Tokyo, Japan. As Kotobuki Seating continues to grow its presence across the world, Ms. Sutton has joined the team as the head of the New York-based Kotobuki Seating International, as a leader focusing on the group's marketing and sales growth in North America.

Ms. Sutton received a Masters of Business Administration in International Business from the prestigious George Washington University in Washington, D.C., as well as Bachelors of Arts in International Relations from Wheaton College in Norton, MA.

Please visit http://www.capsulebed.info/en/ for more information.

Ms. Sutton can be contacted at +1 646-708-5598 or keikosutton@kotobuki.co.jp

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.