Editorial Board   Guest Author

Ms. Blotter

Jessica Blotter

CEO & Co-Founder Kind Traveler, Kind Traveler

Jessica Blotter is CEO & Co-Founder of Kind Traveler, a speaker, and a journalist. The moment she discovered the love of travel can't be separated from the state of the world after witnessing devastating poverty on a trip to Belize, she wondered how the $7-trillion travel industry could be harnessed to benefit local communities, the environment, and animals.

This experience led Ms. Blotter and her co-founder to harness their entrepreneurial backgrounds to launch KindTraveler.com, a social enterprise that's the first socially-conscious Give + Get hotel booking and responsible travel education platform empowering travelers to positively impact the destinations they visit. As of 2019, Kind Traveler represents 100+ hotels and 60+ charities in 15 countries.

Ms. Blotter has been featured in more than 300 news outlets including The New York Times, Forbes, Conde Nast Traveler, and Travel + Leisure. As a speaker, she delivered a TEDx salon talk 'The Future of Travel: Purpose is King,' was a 2019 finalist in the UNWTO Travel Tech Adventure Pitch Competition in Chile, and delivered the 2019 keynote speech for Tahoe Chamber's Annual Summit on Responsible Tourism.

Ms. Blotter is the recipient of the '2017 Rising Star in Travel & Tourism' by WITTI (Women in Travel & Tourism International) and is a member of the Forbes Los Angeles Business Council. She started her career as an earth science educator teaching 130 underserved students each day at UCSD's Preuss School and holds a M.A. in Education from Ottawa University and a B.S. in Biology from Arizona State University.

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

Ms. Blotter can be contacted at +1 310-873-3294 or jblotter@kindtraveler.com

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.