Ms. Poling

Monica Poling

Online Editor

TravelAge West

Monica Poling is the online editor at TravelAge West, a leading B2B travel trade publication distributed to retail travel agents throughout the Western United States. She is also edits TravelGlitter.com, a website promoting the importance of community, culture and sustainability in travel. Additionally she provides marketing and social media advice at MonicaPoling.com. Ms. Poling has worked in the hospitality industry for more than 20 years, and in addition to her writing portfolio, she consults for tourism boards, hotels and tour operators on such issues as online promotions and social engagement.

Ms. Poling's recent speaking engagements have included the Los Angeles Travel & Adventure Show, the Home Based Travel Agent Forum, the Outside Sales Support Network (OSSN), and the Travel & Tourism Marketing Association (TTMA). Her work at TravelAge West magazine has won numerous awards, including “Top 25 Feature Articles of the Year” by the Trade, Associations and Business Publications International organization and a Bronze Award from the American Society of Business Publication Editors. She has also been published in Bespoke magazine (St. Regis Hotels), Montage magazine, and Preferred Lifestyles.

Ms. Poling received her undergraduate degree in Mathematics from the University of California at Riverside, while also pursuing a minor in English.

Ms. Poling can be contacted at 323-466-7019 or editor@travelglitter.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.