Ms. Barnes

Karyl Leigh Barnes

Executive Vice President & Partner

Development Counsellors International

Karyl Leigh Barnes is the managing partner of the Tourism Practice at Development Counsellors International (DCI), leading destination marketing campaigns from offices in New York, Los Angeles and Toronto, Canada. Founded in 1960, DCI has worked with more than 450 countries, regions, states and cities to drive investment and tourism leads. Since joining DCI in 1998 from a New York State destination marketing organization, Ms. Barnes has led destination strategy and campaign implementation for destinations on every continent except Antarctica.

DCI’s Tourism Practice has been recognized recently for its campaign to introduce Namibia to North American travelers, which garnered a Hospitality Sales and Marketing Association International (HSMAI) Platinum Award in 2014, and its work to promote surf culture in Huntington Beach, California, through its “Guinness World Record Surf Board Activation” which was named a HSMAI Platinum Award winner and “Best In Show” in 2015.

The campaigns she designs with her colleagues not only win awards, but increase visitor arrivals and spending to destinations. This helps to create jobs in local communities and improve the quality of life for residents living there. Karyl Leigh is often asked to speak on leisure tourism and meetings industry trends and has been featured at conference by IACC, International Congress and Conference Association (ICCA), IMEX America, IMEX Frankfurt, North American Travel Journalists Association (NATJA), Society of American Travel Writers (SATW), Travel Media Association of Canada (TMAC), and numerous Governor’s tourism conferences and tourism summits.

She lives in Westchester County, New York, with her husband and newborn son.

Ms. Barnes can be contacted at 212-444-7123 or karyl.barnes@aboutdci.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.