Ms. Murphy

Carolyn Murphy

Marketing Specialist

Revinate

Carolyn Murphy is a Marketing Specialist at Revinate, a San Francisco-based software company. Revinate helps hotels know more about their guests so they can deliver personalized experiences that create valuable relationships and lifelong customers. Using guest data combined with Revinateís marketing engagement platform, hotels can better understand and engage their audiences, increasing loyalty and revenue. Over 25,000 of the world's leading hotels trust Revinate to help them reinvent the guest experience.

At Revinate, Ms. Murphy is responsible for content marketing, educational webinars, social media, and university relations. With experience in teaching English literature and composition at the college level, Ms. Murphy is passionate about learning and communication. She also enjoys helping others grow their knowledge and skills to become their best professional selves.

Ms. Murphy started her tech career in the booming startup scene in San Francisco. She has gained extensive experience with email marketing in both B2B and B2C capacities, marketing automation and personalization platforms, and she taught herself basic HTML and CSS. Since joining Revinate, she has become fluent in online reputation management and has extensive knowledge of email marketing best practices for hospitality. She has also had the opportunity to speak to students in programs like the Michigan State University School of Hospitality Business.

Born in Silicon Valley, Ms. Murphy currently resides in San Francisco. She received her undergraduate degree from the University of California, Riverside and her masterís degree from California College of the Arts in San Francisco.

Ms. Murphy can be contacted at carrie@revinate.com

Ms. Murphy can be contacted at carrie@revinate.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. Todayís 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.