Editorial Board   

Ms. Anya Nara

Rita Anya Nara

Author, The Anxious Traveler

Rita Anya Nara is the author of The Anxious Traveler: How to Overcome Your Fear to Travel the World (2013). She has been recognized by The Chicago Tribune, ABC Online, Yahoo Finance, Fox Business News, The Good Day Sacramento Show, The AAA Show, The Kathryn Zox Show, World Travelers of America, Bankrate, Inc., RadioMD, and Travel Industry Today as an expert in recognizing the psychological challenges facing travelers, and how to successfully manage them. Ms. Nara personally overcame the limitations of panic disorder and social anxiety to travel to over 40 countries around the world, for both business and leisure, and specializes in empowering prospective tourists and business travelers to trade their armchairs for suitcases. Through her outreach to her readers and blog followers, she is increasingly aware of the number of people around the country -- and the world -- who have the money and time to travel, but lack the confidence to begin their journey. She provides valuable insight to industry specialists on what specific fears are holding pack potential customers -- fears that go far beyond concerns about terrorism or flying. With her help, this previously untapped market is making the ultimate journey: from daydreamer to traveler. Ms. Nara received her Bachelor of Science degree from the University of California at Davis in 2000, and resides outside the Bay Area when not traveling.

Ms. Anya Nara can be contacted at 916-721-6457 or ritaanyanara@gmail.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.