2009 Hotel F&B Magazine Overview

"There are above average opportunities within the lodging segment…Having a stronger, more targeted program to reach specific hotel customers is critical for [foodservice marketers] to continue to see above average growth."

— Understanding the Hotel/Lodging Foodservice Segment,
June 2008, Technomic, Inc.

Hotel F&B, for Hotel, Resort, and Casino Food and Beverage Professionals, is the voice of the $36.7 billion North American hotel foodservice industry. Hotel F&B, both in print and online, covers profitable and effective strategies in the development, operation, and marketing of hotel foodservice.

High-Volume Sales Opportunities

Hotel foodservice is larger than any non-restaurant or non-commercial foodservice segment. Hotels create hundreds of menu items annually for their foodservice outlets, such as restaurants, room service and bars. Additionally, banquet and catering service in full-service hotels often represents 50% or more of food and beverage operating revenues and is a high-volume business with dynamic menu creation, serving conventions, conferences, and meetings as well as corporate and social bookings. Hotel F&B regularly features the following foodservice outlets in hotels, resorts, and casinos:

Food Courts & Snack Bars
White Tablecloth Restaurants
Lobby Pantries and Markets
In-Room Guest Amenities
Cafés & Coffee Bars
Casual & Family Restaurants
Minibars
Coffee Service, In-room & Lobby
Room Service and In-Room Dining
Concierge & Club Floors
Corporate Conferences, Conventions, Symposiums

Social Banquets, Weddings, Parties, Galas
Complimentary Breakfast Buffets
Meeting Rooms & Executive Suites
Gift Shops
Bars & Lounges
Employee Cafeterias
Offsite Catering
Poolside Dining
Refreshment Breaks

Print Audience and Reader Purchasing Power

Hotel F&B magazine, published six times annually, is BPA audited, circulating to nearly 60,000 hoteliers and more than 17,000 hotels, resorts, casinos, conference centers, luxury inns, cruise lines, spas, purchasing companies, management companies, and corporate headquarters locations in the U.S. and Canada. The personal and corporate requested circulation continues to rise steadily—an impressive 21.5% increase from two years ago:

Hotel F&B BPA Reporting Period	Requested Circulation	% of Circulation
June 2008	33,543	56.8%
June 2007	31,145	54.2%
June 2006	27,605	47.0%

96% of Hotel F&B’s circulation is directed at key hotel F&B buyers and influencers (BPA 6/08):

Food & Beverage Directors..............................................................................	27,547
Hotel Purchasing, General Managers...............................................................	11,407
Hotel Chefs and Culinary Management............................................................	11,576
Banquet & Catering, Restaurant, and Outlet Managers.....................................	4,279
Chain Headquarters and Hotel Management Companies, Corporate F&B Directors, Corporate Purchasing.....................................................................	2,759
Total.............................................................................................................	57,568

Advertising Growth

The 2008 total print ad pages in Hotel F&B magazine increased an impressive 24.7% over 2007, in what was considered a poor year for most B2B magazines. Vendors are seeing and responding to the high-volume sales opportunities in hotels.

Hotel F&B Online

Hotel F&B Online, at www.hotelfandb.com, attracts over 100,000 unique visitors annually and is a global resource for hoteliers, offering unique content, tools, resources, and interactive community opportunities, including the Hotel F&B Observer Industry Blog. Hotel F&B also publishes quarterly Emailed Special Reports on topics of interest to hoteliers: Hotel Banquet & Catering Trends and Hotel Cuisine & Menus. Hotel F&B also introduced its digital magazine in 2007 in order to efficiently serve its growing base of subscribers worldwide.

In 2008, Hotel F&B Online site visitors were up significantly, +39.8% from the previous year, and the number of opt-in subscribers for Hotel F&B Emailed Special Reports has tripled since March of 2007.

Leadership: Hotel F&B Corporate Editorial Advisory Board

Hotel F&B’s Advisory Board is comprised of many of the brightest, highest ranking F&B authorities at leading hotel companies, giving Hotel F&B solid relationships with industry experts and an inside view of the trends from leading hotel foodservice programs. This keeps Hotel F&B’s editorial sharp and on target, which means the print and online content is read and your advertising message is seen. Current board members include:

Kris Beck, Director, Brand Operations Support, Embassy Suites Hotels
Terry Bickhardt, President/COO, Waterford Hotel Group
Phil Beilke, Sr. Director Brand Management, Choice Hotels/Cambria Suites
Don Billings, President and CEO, Incentive Marketing Inc. (iMi)
Elizabeth Blau, President, Blau & Associates
Pete Boyd, VP F&B, the Venetian Resort Hotel Casino, Las Vegas
Tom Brija, President, Spring U.S.A.
Brian Carney, Corporate F&B Director, Cooper Hotel Services
Nicholas Clayton, President, Kor Hotel Group
Paul Daly, Assistant VP F&B, Hyatt Hotels
Fred DeMicco, University of Delaware
Giorgi DiLemis, VP F&B, Gaylord Hotels
Andy Dolce, Chairman and Managing Director, Dolce Hotels & Resorts
Marion Edwards, Corporate Director F&B Experience/Concept Development, Great Wolf Resorts
Matt Engels, VP Hotel Operations, Red Lion Hotels
Steve Enselein, VP, Catering and Convention Services, Hyatt Hotels
Richard Faeh, Corporate Exec. Chef, Starwood Hotels & Resorts
Don Fisher, President/CEO, Fisher-Nickel Inc.
Frank Fraser, Catering Director, Mandalay Bay Hotel & Casino, Las Vegas
George Goodrich, Corporate Director F&B, Red Lion Hotels
Steve Hedberg, VP Operations, Carlson Hospitality International
Michael Heeb, VP, Paragon Gaming
David Henkes, Senior Principal, Technomic Inc.
Menze Heroian, VP F&B, Tishman Hotels
Dave Hoemann, VP F&B, Joie de Vivre Hospitality
Jean-marc Jalbert, VP F&B, Accor North America

Dieter Kadoke, President, PointSource LLC
Steve Kirsch, Director of Culinary Operations, Holland America Line
Niki Leondakis, COO, Kimpton Hotels & Restaurants
David McIntyre, VP F&B, MGM Grand
Scott McMinn, VP, Benchmark Hospitality Corporation
Bart Mahoney, VP, MGM Project City Center, Las Vegas
Tobias Mattstedt, VP Development, MGM Grand
Mitch Mehr, VP of F&B Operations, Destination Hotels & Resorts
Sue Morgan, VP Franchise F&B, InterContinental Hotels Group
Vito Palmietto, Corporate Director F&B, John Q. Hammons Hotels
Eddie Palomino, Corporate Executive Chef, Dolce Hotels & Resorts
Stephen Rosenstock, Senior VP Business Development/Brand Standards, Omni Hotels & Resorts
Gus Sader, President/CEO, Hospitality Asset Services
Fernando Salazar, VP F&B, Wyndham Worldwide
Martie Sparks, VP Catering & Convention Services, Mandalay Bay Hotel & Casino, Las Vegas
Roger Taylor, VP F&B, Columbia Sussex Corporation
Frederick M. Tibbitts, Jr., President, Fred Tibbitts & Associates
Rob Underwood, Corporate Executive Chef, Great Wolf Resorts
Ellen Burke Van Slyke, Corporate Creative Director F&B, Loews Hotels
Matthew Von Ertfelda, VP Restaurants & Bars, Marriott International Inc.
Brian Yost, VP, Harrah's Entertainment
Bob Zappatelli, VP F&B, Benchmark Hospitality
Doug Zeif, VP F&B, LXR Luxury Resorts

Research

In 2008, Hotel F&B partnered with Technomic Inc. to assist in the most comprehensive research on the hotel foodservice market ever published. The result was Understanding the Hotel/Lodging Foodservice Segment, published by Technomic in June 2008. Ask your sales representative for more details.

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