Editorial Board   Guest Author

Ms. Lepp

Julie Lepp

Director of Marketing, White Oaks Resort

Julie Lepp has worked in the hospitality industry for just over 20 years and is currently the Director of Marketing at White Oaks Resort and Spa, in Niagara-on-the-Lake, Ontario Canada. In her role, she oversees the marketing for the entire property including a world class conference center, luxury hotel, two restaurant properties, a private fitness and racquet club and the largest spa in Ontario. In her previous role as Marketing Manager at White Oaks Resort, Ms. Lepp was responsible for starting the social media platforms to communicate to hotel, club and most recently the wedding market for the resort. White Oaks now enjoys a presence on Facebook, twitter, youtube, pinterest, and has an active blog covering all aspects of the brand's available expertise from fitness to conferencing. As well as bringing social media to White Oaks, Ms. Lepp and her onsite team of designers and fitness experts produce WO Magazine, a twice yearly publication which brings healthy living and lifestyle information to 50,000 Niagara region homes.

Ms. Lepp can be contacted at 905-704-5638 or jlepp@whiteoaksresort.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.