Ms. Fairman

Tracy Fairman

Co-owner and CEO

EproDirect

Tracy Fairman,co-owner and CEO of EproDirect, has been involved hospitality sales and marketing for over 20 years, previously with Marriott and Adam’s Mark.

Ms. Fairman established EproDirect in 2002 as a marketing & technology company that focuses on the meetings and conventions segment of the hospitality industry.

Ms. Fairman was honored in 2007 with HSMAI’s “Top 25 Most Extraordinary Minds in Hospitality & Travel Sales & Marketing” Award. She earned her CMP (Certified Meeting Professional) from the Convention Industry Council in 2013 and her CHDM (Certified Hospitality Digital Marketer) from HSMAI in 2014.

Ms. Fairman is involved in many industry organizations and currently sits on the Marketing Section Council with ASAE and CMP Conclave Education Task Force with the CIC.

Ms. Fairman can be contacted at 561-417-5513 or tracy.fairman@eprodirect.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.