Editorial Board   

Ms. Roxas-Murray

Mercedita Roxas-Murray

EVP Strategy/Brand Planning & Operations, RedPeg Marketing

Mercedita Roxas-Murray utilizes her 20-years of integrated marketing experience to create award-winning campaigns for clients that successfully integrate experiential with other marketing disciplines. Ms. Roxas-Murray is responsible for the oversight, growth, and ultimate success of all RedPeg accounts as well as the marketing and branding for the agency. A strategy and brand planning specialist, she has developed RedPeg programs for Choice Hotels International, Holiday Inn, Gaylord National, GEICO, Aol, National Guard, and Chevrolet. Leading RedPeg's Travel & Tourism team, Ms. Roxas-Murray spearheaded the effort that garnered a HSMAI Adrian Award for the Cambria Suites Pop Up Program. She was responsible for winning another HSMAI Adrian Award for the agency's Virtual Reality Goggle Tour which launched Choice Hotel's Cambria Suites brand. Ms. Roxas-Murray began her career handling PR for the Japanese government. She then moved onto Bates Advertising Company, Ltd. as the Director of PR where she oversaw and implemented integrated marketing programs for high-range B2B and B2C clients including Microsoft, Telecom Asia, GE Medical, United Parcel Service (UPS), OMEGA, Vidal Sassoon, and Revlon. Prior to joining RedPeg nine years ago, she served as the Marketing Manager (US) for the Hamilton/SWATCH Group Ltd. in New York. A sought-after interviewee, Ms. Roxas-Murray's marketing and business insights have regularly appeared in a variety of media outlets including Inc. Magazine, the Washington Post, Brandweek, Promo, and Event Marketer. Ms. Roxas-Murray has also judged the marketing industry's highly respected Pro Awards.

Ms. Roxas-Murray can be contacted at 703-519-9000 or mrmurray@redpegmarketing.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.