Editorial Board   Guest Author

Mr. Woodman

Henry Woodman

Founder & President, ICE Portal

Henry Woodman's international travel promotion career spans over 30 years beginning in television and film production. Since 1984, as co-founder of WoodMark productions, Mr. Woodman traveled the globe producing and directing travel videos for tourist boards, airlines and destination marketing offices. He produced major television programs in the United States and Latin America. For his work in network television, Mr. Woodman has earned four Emmy nominations.

In 1997 he founded World Travelvision (WTV), a leading content provider for Internet Travel and Tourism. WTV pioneered and perfected Digital Brochures and Virtual Reality 360° Panoramic Photography. He is considered one of the travel industry's leading experts on visual internet content.

In 2004, Mr. Woodman founded ICE Portal (ICE) and ICE acquired World Travelvision. ICE Portal, (ICE being an acronym for Internet Content Exchange), is the leading hospitality technology platform to manage and distribute hotel visuals. Client list includes major international hotel chains such as Hilton, Wyndham, Hyatt, Accor, Choice Hotels and Best Western. ICE delivers hotel visuals to all the major distribution channels (GDS, OTA, Search and Social Networks) in the proper specs and provides their clients with an overall content score, allowing them to improve their rankings across all the OTAs. 54,000 hotels worldwide utilize ICE Portal's photo management and distribution services and the figure continues to grow quarter to quarter.

Mr. Woodman is a Florida native and a graduate of the University of Arizona. He is trilingual, speaking English, Spanish, and French fluently, and is a natural entrepreneur. He recently completed his MBA in Entrepreneurship at NOVA Southeastern University.

Mr. Woodman can be contacted at 954-893-6778 or henry@iceportal.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.