Editorial Board   

Mr. Tatum

Tyler Tatum

Marketing Strategy Consultant,

Tyler Tatum is driven to help clients maximize their potential with the best marketing strategy at the least overall cost. In his past venture as General Manager of Project Planet, Mr. Tatum had the opportunity to pursue a passion for the environment, while driving the company to be a dominant force in the hotel industry. The focus was saving his clients tens of millions of dollars in operational cost, while reducing their overall environmental impact by hundreds of millions of gallons of water. In order to maximize participation in the program, Mr. Tatum had to create excitement among hotel staff and guests while maintaining the best overall guest experience. During his tenure with Project Planet, Mr. Tatum increased participation in the program by over fifty percent. He also launched three new regional designs, which lead to stronger market penetration in coastal and mountainous areas. In a joint effort he worked with the Southwest Florida Water Management District to promote the program to over 200 hotels.

Mr. Tatum can be contacted at 404-783-0923 or TylerTatum@Bellsouth.net

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.