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 +1 212-691-2325 or keikosutton@kotobuki.co.jp

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.