Editorial Board   

Mr. McAvoy

Jim McAvoy

Founder & President, JWMcAvoy & Company Ltd.

Jim McAvoy founded JWMcAvoy & Company Ltd. in 2004. He has spent over 20 years accumulating diverse business experiences in business development, marketing and selling roles within the healthcare/managed care, financial services, learning/consulting and online market research industries. Prior to forming the firm, Mr. McAvoy was a Director of Sales at Communispace Corporation, a Boston based, online market research company founded in 1999. Mr. McAvoy worked closely with the senior management team and reported directly to the President and CEO. He helped create and shape sales strategy within an emerging market and sold to senior decision makers at Fortune 100 companies. In 1993 he joined The Forum Corporation, a global leader in workplace learning. While working out of their Manhattan office, he created and marketed a business development process that generated “significant” revenue for the firm's Eastern Division for seven years. Before working at The Forum Corporation, Mr. McAvoy was a sales executive from 1987 to 1993 with Aetna's Employee Benefits Division, specializing in the field of group indemnity & managed care and the marketing of 401k plans. Mr. McAvoy holds a BA in Economics & History from The College of William & Mary. He also attained the Certified Employee Benefits Specialist (CEBS) designation which is a partnership of the International Foundation of Employee Benefit Plans and the Wharton School of the University of Pennsylvania.

Mr. McAvoy can be contacted at 610-374-2443 or jim@mcavoyleads.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.