Editorial Board   

Ms. Vendice

Beth Vendice

President, Mercury Media Boston

Beth Vendice joined Mercury in 2001 and brought with her over 10 years of national client service experience. Ms. Vendice has led the firm to significant year-over-year growth by attracting clients that include Mandalay Bay Resorts Group, Neutrogena, LifeLock, Liberty Medical, Boost Mobile, Conair, Vegas.com, among others. Ms. Vendice is President of Mercury Media Boston and is responsible for leading the strategic direction and day-to-day operations of the national short-form practice. She has over 20 years of experience partnering with clients in a range of industries to successfully extend their marketing scope and appreciably grow their businesses. Prior to joining Mercury, Ms. Vendice worked for 12 years for Liberty Mutual and AIG as a successful Underwriting Director with both client service and sales responsibilities. She underwrote and serviced a national account client base for Liberty and specialized in the Medical Malpractice and HMO liability sectors for AIG. Ms. Vendice has her undergraduate degree in Finance from University of Massachusetts Amherst and a graduate degree in International Business from Bentley College. She is currently pursuing an environmental engineering degree from Northeastern University.

Ms. Vendice can be contacted at 508-449-3222 or bvendice@mercurymedia.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.