Editorial Board   

Ms. Bhattacharyya

Rani Bhattacharyya

Community Economics Extension Educator , University of Minnesota Extension- Center for Community Vitality

Rani Bhattacharyya serves as the Community Economics Educator in northwest Minnesota by supporting communities located in the counties of Beltrami, Clearwater, Kittson, Lake of the Woods, Mahnomen, Marshall, Norman, Pennington, Polk, Red Lake, and Roseau in the discovery and implementation of development opportunities. Through her work Ms. Bhattacharyya is also studying how company and community performance benchmarking can be integrated into long-term city, and community development planning processes. Ms. Bhattacharyya has facilitated local business-government partnerships and public consensus building activities concerning sustainable tourism planning and hospitality management in the U.S. and internationally. Past projects have included comparative studies in environmental certification programs for hotels and communities at Green Seal, Inc., a 25 county agri-tourism industry study for Western Illinois, marketing surveys for sustainable tourism destinations in Asia, and facilitation of sustainable destination development in the southern border region of Bulgaria. Ms. Bhattacharyya completed her MS graduate degree in the Peace Corps Fellows Program in Community Development at Western Illinois University, where her studies focused on the integration of sustainable tourism destination management and marketing with local economic development programs.

Ms. Bhattacharyya can be contacted at 218-275-3444 or rani.a.bhattacharyya@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.