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 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.