Ms. Heyl

Sherry Heyl

Managing Director, Partner

Sensei Project

Sherry Heyl is an award-winning marketing professional with 10+ years experience using digital media to build brand equity and amplify brand experiences. Since 2005, she has been developing digital marketing strategies, mostly focused on social platforms that enable organizations to integrate new technologies and capabilities with their existing campaigns and business goals. She has developed customized individual training tracks to help marketing managers and business owners add social media as a core competency. As the founder of Amplified Concepts, I use my expertise in strategy development and project management combined with my relationships with some of the smartest freelancers in the digital world to deliver customized solutions and deep expertise to client projects.

From building up hype and attendance for a nonprofit’s first 5K run to leading a press tour of Atlanta for over 50 social media influencers from around the world to developing engagement initiatives such as trivia questions and games, Ms. Heyl has developed, managed and been hands-on with numerous campaigns both large and small.

Ms. Heyl has been involved in many notable projects including: Social Influencers Travel Summit was developed in partnership with the Atlanta Convention Visitors Bureau to bring together 50+ Influencers from around the world for workshops delivered by their peers combined with a press tour of the city. This event yielded over 93 million impressions and was recognized by AiMA best of Atlanta, PR Daily’s Digital PR & Social Media Awards in the category of Digital and Social Media for Brand Awareness and received the Award of Excellence by PRSA Phoenix Awards for Accor Hotels community engagement strategies included weekly Twitter contests with token give-aways, proactive sales outreach to travelers, and responsive customer service. The team also received recognition by PR Daily’s Social Media Awards in the category of Best Community Engagement for Pullman Paris Press Tour focused on telling to story of the renovations of the Pullman hotels to the North American Market. We selected 7 influencers whose focus was on Travel, Design, and Architecture and worked with our client to develop an experience that would shape compelling stories by our influencers. We also actively engaged with the influencer on through our client’s social media account provide insider information as well as amplified their stories. The result was an overall online media reach of 57.8 million. The team received recognition by PR Daily’s Media Relations Awards in the category of Influencer Campaign.

Ms. Heyl can be contacted at 404-386-9801 or sherry@amplifiedconcepts.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.