Editorial Board   Guest Author

Ms. Tolbert

Jocelyn Tolbert

Editorial Content Manager, Editor in Chief, American Culinary Federation

Jocelyn Tolbert began her professional writing career in fourth grade when she won a fiction contest and her work was published in her hometown of Denton, NC. In high school she made extra cash by editing and proofreading her friends' English papers.

At the University of North Florida, Ms. Tolbert held the position of Features Editor at student publication The Spinnaker and took on an internship at Jacksonville Magazine. After graduation with her B.A. in English and a minor in Communications, she began working full-time at the magazine, and she spent the next four years immersing herself in every aspect of journalism, print publications, social media marketing, digital content management and more.

In 2018, Ms. Tolbert moved to the American Culinary Federation as the association's first Media Coordinator. Within 6-months, Ms. Tolbert was promoted to the Editor-in-Chief of the National Culinary Review, a legacy print and digital magazine. Over the next year, Ms. Tolbert remade the NCR, both graphically and editorially while simultaneously launching partner media channels, including the ACF's fastest growing platform, the We Are Chefs website.

In late 2018, Ms. Tolbert was promoted again, this time to Editorial Content Manager where she develops and executes strategic marketing content in support of the ACF's 15-thousand chef members. Ms. Tolbert's team distributes content via 8 social media channels, email, print and digital publications and the ACF website all of which reach over 140-thousand followers and subscribers daily. She is the youngest Editor-in-Chief in the history of the 90-year old ACF.

Her writing has won numerous awards and taken her around the world, from the olive fields of California to the Bocuse d'Or in France. She is the 351st fastest Minesweeper player in the United States.

Please visit http://www.acfchefs.net for more information.

Ms. Tolbert can be contacted at +1 904-484-0213 or jtolbert@acfchefs.net

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.