Editorial Board   Guest Author

Ms. Horwell

Vanessa Horwell

Founder & Chief Visibility Officer, ThinkInk & TravelInk'd

Vanessa Horwell is the founder and Chief Visibility Officer of ThinkInk & TravelInk'd, a public relations and visibility firm that shuns press releases in favor of storytelling. She has spent the past 18 years working with companies in the US, UK and Europe, developing successful campaigns and strategies for their brands. She founded ThinkInk in 2004, after being fed up with PR agencies that offered mediocre results for big fees. Today, Ms. Horwell is a senior level strategist who works with companies in North America, EMEA and Asia-Pac in developing winning media campaigns, building relationships with influencers, and improving visibility through a unique style of public relations. She also has an entrepreneurial spirit that comes from having raised capital for start-ups, and having grown her own businesses. Ms. Horwell is also recognized in the field of mobile marketing through her ongoing column in the mobile industry resource, Mobile Marketer, the Director of PR for the Heartland Mobile Council (HMC) in North America, and being named to the Mobile Women to Watch 2010 for her contributions to mobile advertising, marketing and media in 2010. Whether she works in mobile, travel or technology, Ms. Horwell's purpose is to help build reputations and relationships for the company's clients - with media, potential customers and partners; to tell her clients' stories to the world, and to make them visible where it counts most. She uses her almost two decades of industry insight to create PR campaigns with a purpose, creating awareness, instilling beliefs, changing behaviors and motivating actions that translate into support for ThinkInk's clients.

Ms. Horwell can be contacted at 305-749-5342 or vanessa@thinkinkpr.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.