Editorial Board   Guest Author

Mr. Puczko

Laszlo Puczko

Director of Industry Intelligence, Resources for Leisure Assets

Laszlo Puczko is the Director of Industry Intelligence at RLA Resource for Leisure Assets. Mr. Puzcko has worked as a travel and tourism expert in the health, wellness, medical services and spa arena for over 20 years. Mr. Puczko founded The Tourism Observatory for Health, Wellness and Spa (2012), which serves as global intelligence for the health travel industry.

Mr. Puczko has participated in more than a hundred projects in various fields: research, planning, product development, experience mapping and design, impact assessment and marketing. Mr. Puczko was the lead for the first ever Health Tourism Study for the UN World Tourism Organisation & European Travel Commission (out in Q3 2015). He was a lead consultant on the "Medical Tourism and Wellness Tourism: Where do Spas Fit?" study for the Global Spa Summit.

Over the past years, Mr. Puczko has honed his expertise in product development, experience mapping and design, impact assessment and marketing. He graduated as an economist specialized in tourism in Budapest (Hungary) and following his interests in culture, arts and experiences, he also graduated from Art & Design Management of the Hungarian University of Applied Arts. Supporting his academic rigor in business and teaching

Mr. Puczko completed his PhD in 2000. Mr. Puczko has become a Certified Management Consultant (CMC) in 2003. Between 2006 and 2014 he was the president of the Association of Tourism Consultants (Hungary) and was manager at KPMG Travel, Leisure and Tourism (Europe and Middle-East EA) between 2001 and 2004. Mr. Puczko is an internationally known and acknowledged expert.

Mr. Puczko is a frequent presenter at international professional and academic conferences addressing such topics as performance benchmarks, competitive product development, the role of travel in well being and product conceptualization. Mr. Puczko is a trainer of marketing and product development at both location and destination levels. He is the (co-)author of numerous specialized books (e.g.: Health, Tourism and Hospitality: Spas, Wellness and Medical Travel or The Impacts of Tourism) and articles in professional journals.

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

Mr. Puczko can be contacted at +1 43171728445 or laszlo@resourcesforleisureassets.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.