Editorial Board   Guest Author

Ms. Yokell

Lucille Yokell

Founder, Lucille Yokell Enterprises, Ltd.

After eight years with Hilton Hotels, mostly in New York City, Lucille Yokell returned from Boston to become the fourth female Director of Sales in New York City at what was then a 600 Holiday Inn.  From there she joined the Roosevelt which, at the time, had 1096 rooms and beautiful suites, and was one of four independent hotels owned by New York Central.  Ms. Yokell worked at the Roosevelt as one of the first Director of International Sales for more than nine years.  From there she became the Director of International Sales at the New York headquarters of a small independent luxury hotel company that had four hotels in three cities.  Together the total room count was less than the Roosevelt.

One year later Ms. Yokell started Lucille Yokell Enterprises, Ltd, where she did consulting for hotels, restaurants, attractions and destinations throughout the US.  One of her first clients was an outlet shopping center where she instituted a direct shuttle bus from midtown and created the first discount booklet.  Shortly after that she became the first person to sell Broadway theatre tickets overseas.  On June 21, 2000, Ms. Yokell  joined the Wellington Hotel as Director of Sales & Marketing where she continued to grow domestic and international business (we were the first New York City hotel to go on a sales trip to China) while increasing the average rate and occupancy until 2019.

Ms. Yokell is currently consulting, writing, editing and mystery shopping for hospitality and tourism clients.

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

Ms. Yokell can be contacted at +1 917-981-5730 or lucilleyokellnyc@gmail.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.