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 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.