Editorial Board   

Ms. Rose

Clara Rose

President & Creative Director, Creative Alliance

Clara Rose was formally educated as a pre-med student. She soon discovered however that communications suited her personality better, offering an outlet for her writing and creative side. After college Ms. Rose worked in a variety of positions ranging from web design and advertising to management and public relations. She also started freelancing for various publications and small firms, while offering employee seminars and trainings on a variety of subjects.

Ms. Rose is a professional speaker and writer who specializes in effective communication in the work place and ADA sensitivity issues; a role that allows her to engage in the creative activities she enjoys while making a difference in the world around her. It is Ms. Rose's vision to facilitate effective communication through employee education as well as strategic marketing content. Additionally she desires to be instrumental in the endeavor to grant full access for people with different abilities, to enjoy every aspect of life.

To that end, Ms. Rose offers ADA sensitivity workshops and keynote speaking. Ms. Rose also produces content for ADAFriendly.org and is editor of The FARROW Report, editor of The FARROW Connection, an Expert Author for EzineArticles.com, a contributor for the Yahoo Contributors Network, founder and producer of Good News Coffee Club, a guest blogger for several online publications and a contributing editor of the ADA Compliance board for the Hotel Business Review.

Ms. Rose can be contacted at 941-284-8640 or Clara@ClaraRose.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.