Editorial Board   Guest Author

Mr. McAlpine

Peter McAlpine

Senior Consultant, Renaissance Consulting Ltd.

Peter McAlpine is the Senior Consultant at Renaissance Consulting Ltd. in Bangkok. The company specializes in pre-opening 5-star hotels and resorts; in creating an energetically strong guest experience, which he calls Heart-based Hospitality; and in upgrading hotels from the pervasive level of SOP-Customer Satisfaction. The company's strength lies in creating a guest experience that has a very warm energy and feeling, and which is strong in loving kindness, compassion, and heart-warming care. After working with The Peninsula Bangkok Mr. McAlpine set out to find ways to create a guest experience, which was not mechanical in nature or emotionally and energetically flat, as it is in many 5-star hotels, and which was also strong in the energy of love for fellow human beings. This led him to studying how ancient cultures used energy to influence the environment and to heal; what quantum science has discovered about energy; thought and heart energy research; and also ways to change one's energy and send it. Mr. McAlpine used this knowledge to create Heart-based Hospitality, which restores to hospitality the core values of loving kindness, compassion, and heart-warming care, and above all the energy of love, and which enables hotel staff to express fully their true loving nature. This kind of hospitality is like the Holy Grail of the hotel industry. Mr. McAlpine has helped several hotels to win prestigious international awards, including World Travel Awards. More and more nowadays Mr. McAlpine is applying the same energetic principles and techniques to helping farmers in Africa.

Please visit http://www.hatsglobal.com for more information.

Mr. McAlpine can be contacted at 66827279273 or info@renaissanceconsultingltd.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.