Editorial Board   

Ms. Mendelson

Nancy Mendelson

Senior Vice President, Branding & Communication, Loews Hotels

In her role as Senior Vice President - Branding & Communication, Nancy Mendelson oversees the management and strategic development of the Loews Hotels brand, as well as insuring that all brand messaging is consistently communicated to both internal and external audiences: This includes media channels such as advertising, public relations, social media, direct marketing and the web. Since joining Loews Hotels in 2007, Ms. Mendelson has helped to reposition the brand with a new logo and new marketing efforts which include a new guest loyalty program, You First, LTV a new advertiser-supported in-room television channel and many new strategic partnerships. Ms. Mendelson came to Loews with more than 25 years of branding, media, marketing and communications experience. Prior to joining Loews, she was Vice President and Creative Director of PRI, a New York City-based event, media and marketing communication services company, where her clients included Loews Hotels, Loews Corp., CBS Television, Sirius Satellite Radio, New York University and the 92nd Street Y. Previously, she headed MPI/Mendelson Productions, Inc., which specialized in, branding, marketing and media consulting, project management, creative development and design, film and video production. From 1981 to 1988, she was with CBS Television Network, serving in a variety of positions including Executive Producer/Creative Director, Special Projects, CBS Broadcast Group and Creative Director for CBS Marketing. Her relationship with Loews Hotels spans 19 years. She has also worked in the fields of advertising and publishing. The recipient of numerous industry awards, Ms. Mendelson is a published writer and member of Writers Guild of America, the Forbes Executive Women's Board and the Strategic Planning and Executive Planning Committees for NYU International Hospitality Industry Investment Conference.

Ms. Mendelson can be contacted at 212-521-2777 or nmendelson@loewshotels.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.