Editorial Board   Guest Author

Ms. Harrison

Babs S. Harrison

Managing Director, Babs Harrison & Partners

Babs S. Harrison is managing director of Phoenix-based Babs Harrison and Partners, a public relations consultancy specializing in hospitality, travel and wellness. 

With more than 20 years of communications experience, Ms. Harrison focuses on blending the traditional with the innovative and developing integrated strategies to best position a client in today's world of ongoing media transformation.  

She has worked in-house for a resort and spa management company; for an international public relations agency specializing in luxury brands; for media outlets such as the Dallas Morning News; and she has authored books on subjects ranging from wine antiques, and classic cocktails to spa cuisine. Her strength is finding a property's unique qualities and maximizing the broadcast of that message to all appropriate media, new and old, digital and print.

In her career, Ms. Harrison has been based in New York, where for eight years she led an agency's media and client contact campaigns, and also in Honolulu, San Francisco, and now Phoenix. She has worked with properties in the U.S., India, Africa, Maldives, Indonesia, Paris, London and Monte Carlo. A particular area of interest is health and well being, and she has studied the spa operations at many of the world's top spas and wellness retreats.

Her interests include content creation and influencer relations. She is also active on social media, tweeting @BabsSH. Her account dates back to 2009 and she has posted over 35,000 tweets.

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

Ms. Harrison can be contacted at +1 602-334-5350 or babs.s.harrison@gmail.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.