Editorial Board   

Ms. Knutson

Bonnie Knutson

Professor, The School of Hospitality Business/MSU

Bonnie J. Knutson is a professor in The School of Hospitality Business in the Broad College of Business at Michigan State University. Widely known as an authority on emerging lifestyle trends and innovative marketing strategies, she often consults with business leaders who want to understand and take advantage of changing consumer demands.

Dr. Knutson's work has been featured in publications such as The Wall Street Journal, USA Today, and on PBS and CNN. She has also had numerous articles appear in industry, business, and academic publications. With her wit and entertaining style, Dr. Knutson is a frequent speaker for executive education as well as business and industry meetings, workshops, and seminars.

She has been a featured presenter for the National Restaurant Association, the American Hotel & Motel Association, Meeting Professionals International, Club Managers Association of America, National Automated Merchandising Association, US Air Force, American Marketing Association, as well as financial, health care, automotive, and education organizations throughout the United States and abroad.

Dr. Knutson is also editor of the prestigious Journal of Hospitality & Leisure Marketing. Dr. Knutson has been awarded the Withrow Award for outstanding teaching and research as well as the prestigious Golden Key Teaching Excellence Award for continued outstanding instruction and dedication to students. She has also been named an Advertising Education Foundation Teacher-Scholar.

Dr. Knutson is currently on the Advisory Council of the Wharton Center for the Performing Arts, the Travel, Tourism and Recreation Resource Center, the National Michigan State University Alumni Association, and Curveware.

Ms. Knutson can be contacted at 517-353-9211 or drbonnie@msu.edu

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.