Editorial Board   

Ms. Dochen

Dee Dee Dochen

Founder & Owner, DDD Marketing Communications

Working since 1980 to help businesses and organizations manage their messages, Dee Dee Dochen founded DDD Marketing Communications in 1994 on an established record of professional service, personal attention, creativity and collaboration. Ms. Dochen's marketing communications career has its roots in the hospitality industry. As Director of Convention Sales for the Austin (Texas) Convention & Visitors Bureau in the mid-80s, she fine-tuned the notion of combining creative ideas and a team of "specialists" - hotels, attractions, restaurants, musicians - to help manage the message of, in that case, a city. In 1988, she moved to Washington, D.C., and served as a Director of Public Relations and Marketing Programs for Marriott International, Inc. It was here that she gained deep experience in integrated communications, affiliate marketing with Fortune 500 companies, crisis communications, and in creating and executing marketing communication solutions for a nationwide network of hotels. In late 1994, Ms. Dochen relocated to Houston and opened her business with Marriott International, Inc. as a client. She has since expanded both her client reach and her network of affiliated professionals, surrounding herself with associates and partners who share a commitment to excellence and enthusiasm for results. Ms. Dochen is an active community leader, involved with organizations that support the arts, children with special needs, human and civil rights, and education.

Ms. Dochen can be contacted at 713-432-7575 or ddd@dddmc.com

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.