Editorial Board   

Ms. Vendice

Beth Vendice

President, Mercury Media Boston

Beth Vendice joined Mercury in 2001 and brought with her over 10 years of national client service experience. Ms. Vendice has led the firm to significant year-over-year growth by attracting clients that include Mandalay Bay Resorts Group, Neutrogena, LifeLock, Liberty Medical, Boost Mobile, Conair, Vegas.com, among others. Ms. Vendice is President of Mercury Media Boston and is responsible for leading the strategic direction and day-to-day operations of the national short-form practice. She has over 20 years of experience partnering with clients in a range of industries to successfully extend their marketing scope and appreciably grow their businesses. Prior to joining Mercury, Ms. Vendice worked for 12 years for Liberty Mutual and AIG as a successful Underwriting Director with both client service and sales responsibilities. She underwrote and serviced a national account client base for Liberty and specialized in the Medical Malpractice and HMO liability sectors for AIG. Ms. Vendice has her undergraduate degree in Finance from University of Massachusetts Amherst and a graduate degree in International Business from Bentley College. She is currently pursuing an environmental engineering degree from Northeastern University.

Ms. Vendice can be contacted at 508-449-3222 or bvendice@mercurymedia.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.