Editorial Board   

Ms. Utley

Teri Utley

Senior Account Manager, Range Online Media

Teri Utley is Senior Account Manager for Range Online Media, a leading search and interactive marketing agency that delivers measurable success through comprehensive, online marketing services, including paid search marketing, search engine optimization (SEO), online media placement and social media, strategic planning, performance optimization and more. Having worked with travel and hospitality clients over the last seven years, Ms. Utley has had the opportunity to participate and lead strategy in both search and media campaigns on a national level. Her focus is dedicated to providing personalized attention to clients that will maximize profits, provide industry insights and provide strategic planning to improve overall performance and profitability. Ms. Utley has extensive performance marketing knowledge in both direct and OTA channel strategy. Using her vertical research, technology integration and custom reporting tactics - Ms. Utley has driven success for such clients as Travelocity and Accor North America. Teri is a graduate of the University of Texas-Arlington with a B.A. in Marketing.

Ms. Utley can be contacted at 817-509-0350 or teri.utley@rangeonlinemedia.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.