Editorial Board   Guest Author

Mr. Hoffman

Matthew Hoffman

Sales Director, Kigo, RealPage, Inc.

Matthew Hoffman is the sales director for Kigo, the vacation rental management solution for RealPage. He is responsible for leading and managing the sales team and business development strategy for the vacation rental division, in addition to supporting all marketing related initiatives. An entrepreneur to the core, Mr. Hoffman co-founded vacation rental software InstaManager (now Kigo) back in 2009. His company was then acquired by Bookt, LLC, where he served as the senior vice president of sales, and in January 2014, RealPage added the vacation rental management software to its suite of services. Mr. Hoffman's depth of knowledge of the vacation rental industry led him to serve on the Board of Directors for the Florida Vacation Rental Manager Association. He also is a member of the Vacation Rental Manager Association and Short-Term Rental Advocacy Center. Mr. Hoffman received his Bachelor of Science degree in international affairs from Florida State University.

Mr. Hoffman can be contacted at 877-325-7243 or matthew.hoffman@realpage.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.