Ms. Hartzler

Susan Hartzler

Public Relations Executive

Mental Marketing

Susan Hartzler is a Public Relations Executive at Mental Marketing working with tourism clients generating feature travel stories and writing travel blogs. A highly innovative, self-motivated and performance-driven public relations professional, Ms. Hartzler is credited with inspired marketing campaigns that utilize both traditional media placements and social media strategies to generate hundreds of thousands of dollars worth of editorial access across a broad spectrum of outlets.

Acknowledged for her outstanding ability to create and deliver consistent brand messaging while using creativity to bring campaigns to life, she has extensive experience in the spa arena, consulting in the opening of a variety of world-renown resort spas.

Ms. Hartzler is also an award-winning writer who is published in several books and writes her own blog, www.travelswithbliss.blogspot.com, focusing on adventures with her amazingly talented Australian Shepherd, Bliss.

Ms. Hartzler can be contacted at 818-585-8641 or shartzler@mentalmarketing.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.