Editorial Board   Guest Author

Ms. Rubenstein

Arielle Rubenstein

Social Media Manager, Screen Pilot

Arielle Rubenstein is a dedicated specialist in social media marketing with a focus on paid media strategy, graphic design, and content development for hospitality and travel brands. She is an award-winning social strategist, most recently bringing home several Silver HSMAI Adrian Awards for brands including JW Marriott and Graduate Hotels.

Ms. Rubenstein manages the Social Media Marketing team at Screen Pilot which includes services such as paid advertising, reputation management, and organic social media efforts for Screen Pilot's clients ranging anywhere from boutique to luxury hotel and resort brands. For both domestic and international brands, social content strategy is Ms. Rubenstein's specialty. She is an avid traveler and lover of the outdoors.

Ms. Rubenstein joined the Screen Pilot team in 2016 and is a graduate of Colorado State University with a B.A. in History. Screen Pilot is a full-service digital marketing agency in Denver, Colorado. They develop custom, creative, and measurable marketing strategies for hospitality brands of all sizes, all around the world.

For more than a decade, Screen Pilot has helped hotel management teams drive direct bookings, reduce their dependence on OTAs, and exceed ownership's expectations.

Please visit http://www.screenpilot.com for more information.

Ms. Rubenstein can be contacted at +1 877-246-8747 or arubenstein@screenpilot.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.