Editorial Board   

Ms. Ola

Junvi Ola

Principal, Hospitality Content Studio

Junvi Ola is an industry speaker and leading hospitality copywriter who produces riveting marketing copy for hotels, resorts, and destination management organizations across the globe. She also teaches hospitality sales professionals how to market to modern meeting planners via her articles for Cvent's Hospitality, Hotel and Group Business Blog. Previous articles include: What It Really Means to Build Relationships With Planners, 9 Marketing Tasks You Should Always Be Doing to Reel in Group Business, and *Marketing Your Hotel on LinkedIn: What Works and What Doesn't. She's lauded for her fresh and vivacious speaking style and has presented to hotel marketing and sales professionals across the US, including at the Digital Travel Summit in Las Vegas, Illinois Hotel Lodging Association, HSMAI - Los Angeles, and for TripAdvisor's Social Media & Storytelling for Hotels webinar. Her most popular presentation, How to Win the Hearts and Wallets of Millennial Travelers, showcases marketing strategies that hotels can implement immediately to engage and appeal to Gen Y guests and meeting planners. From a historic hotel in Puerto Rico to a mountain retreat in the Canadian Rockies, Ms. Ola and her team of travel writers have crafted wanderlust-inducing marketing copy for hotel and resort clients all over the world. Her clients include Viceroy Hotels and Resorts, Vail Resorts, Marriott Amman Jordan, Eau Palm Beach Resort & Spa, Montage Deer Valley, San Diego Tourism Authority, OLS Hotels & Resorts, Chesapeake Hospitality, Salamander Resort & Spa, and Grand Golf Resorts of Florida. Ms. Ola's background includes several years in destination marketing at the San Diego Tourism Authority, copywriting for hotel management and marketing agencies, and a decade of creating content for print, TV, radio and the Web.

Ms. Ola can be contacted at 619-517-3562 or junvi@hospitalitycontentstudio.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.