Ms. Dunphy

Jennifer Dunphy

Vice President of Sales & Marketing

Vayu Media

An accomplished sales and marketing executive, Jennifer Dunphy is currently vice president of sales and marketing at Vayu Media, a strategic Internet marketing solutions agency. As a member of the founding executive team and company principal, Ms. Dunphy has successfully leveraged her expertise in SEO, online and mobile marketing, and social media marketing solutions to establish a strong re-seller network of advertising agencies, marketing organizations and PR firms to drive significant new business growth.

Recognized for exceptional ability to attract, develop and retain high-performing personnel, Ms. Dunphy has played a key role in building the company’s internal talent pool At Vayu, which is based in Atlanta with four offices in the U.S. and South America, she oversees the firm’s South American operations, and directly manages select strategic marketing campaigns for both domestic and international clients.

A sought-after subject-matter expert, Ms. Dunphy has been interviewed and quoted by FOX5, CBS, All Business, The Examiner, Univision, TAG Tech Talk Radio, Atlanta Business Radio and International Living. She has presented on SEO, social media and reputation management at numerous digital marketing conferences and forums, including the 2011 Digital Summit in Atlanta, the 2011 Women in the Spotlight Symposium, the Business Boot Camp for Women and SoCon 2012. Additionally, Ms. Dunphy has presented to the Atlanta Chamber of Commerce, Atlanta Bar Association, E-Marketing Association and conference, and the Buckhead Club. Ms. Dunphy has contributed content to Visibility Magazine, EConsultancy, Womenetics and The Little Pink Book, and she was quoted in the book Fast Track Networking: Turning Conversations Into Contacts.

Ms. Dunphy has been nominated for the Atlanta Chamber of Commerce’s Entrepreneur of the Year Award for four consecutive years, The Atlanta Business Chronicle’s Atlanta Business Leaders 40 Under 40 Award, and the Technology Association of Georgia’s TAG Marketing Award. In addition, she was selected to participate in LEAD Atlanta, an intensive eight-month leadership development and community education program.

Ms. Dunphy serves as the Marketing Chair for the TAG FinTech Board and the TAG Social Business Society and is a committee member of the Buckhead Club’s membership and women’s network committees. Previously, she was a member of the Venture Atlanta Volunteer Committee.

An active volunteer for Himalayan Children’s Charities, Ms. Dunphy has also been instrumental in launching a charity in South America in the country of Columbia that will offer structured sports and college prep education to children from low-income families.

Born in Minnesota, Ms. Dunphy currently resides in Georgia where she earned her bachelor of science degree from Georgia State in 2005. A world traveler, she is fluent in English and Spanish, and is conversational in Polish.

Ms. Dunphy can be contacted at 404-547-0949 or jdunphy@vayumedia.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.