Editorial Board   Guest Author

Ms. Poling

Monica Poling

Online Editor, TravelAge West

Monica Poling is the online editor at TravelAge West, a leading B2B travel trade publication distributed to retail travel agents throughout the Western United States. She is also edits TravelGlitter.com, a website promoting the importance of community, culture and sustainability in travel. Additionally she provides marketing and social media advice at MonicaPoling.com. Ms. Poling has worked in the hospitality industry for more than 20 years, and in addition to her writing portfolio, she consults for tourism boards, hotels and tour operators on such issues as online promotions and social engagement. Ms. Poling's recent speaking engagements have included the Los Angeles Travel & Adventure Show, the Home Based Travel Agent Forum, the Outside Sales Support Network (OSSN), and the Travel & Tourism Marketing Association (TTMA). Her work at TravelAge West magazine has won numerous awards, including “Top 25 Feature Articles of the Year” by the Trade, Associations and Business Publications International organization and a Bronze Award from the American Society of Business Publication Editors. She has also been published in Bespoke magazine (St. Regis Hotels), Montage magazine, and Preferred Lifestyles. Ms. Poling received her undergraduate degree in Mathematics from the University of California at Riverside, while also pursuing a minor in English.

Ms. Poling can be contacted at 323-466-7019 or editor@travelglitter.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.