Ms. Bailey

Cass Bailey

President & CEO

Slice Communications, LLC

Cass (Oryl) Bailey is the president and CEO of Slice Communications, an agency in Philadelphia with fully dedicated public relations and social media teams that provides clients with actionable content and data-oriented approaches. She believes that integrated public relations and social media efforts are vital to accomplishing business goals when looking to grow and expand awareness of a company.

Ms. Bailey brings a wide variety of experiences to the communications strategies she develops for the firm's clients. With a background in international politics, economics, and philosophy, communications has become her passion and she has been tapped by various industry associations and the media to share her insights and experiences in the field.

Before founding Slice, Ms. Bailey was a senior account executive at one of the top public relations agencies in the northeast region. She began her career at Ketchum Public Relations in Washington, DC, and has also held positions with the Honorable Mark Oaten, Member of Parliament for Winchester; the Tory Party in the United Kingdom; and New Economy Strategies.

She is deeply involved with her community, serving as Chair of the Board for Tree House Books, a Literacy Center and Giving Library based in North Philadelphia that serves children and their families in building literacy skills. Additionally, Ms. Bailey is Secretary of the Board for Hopeworks ‘N Camden, as well as a member of the Red Cross Philadelphia Leadership Council and the Philadelphia’s Entrepreneur Organization. Ms. Bailey graduated from The Catholic University of America with a degree in international politics, economics and philosophy.

Ms. Bailey can be contacted at 215-600-0050 or cbailey@slicecommunications.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.