Editorial Board   Guest Author

Ms. Takeuchi

Yunna Takeuchi

Managing Director, evolution Distribution

Yunna Takeuchi is Managing Director at evolution Distribution, a pioneering hotel distribution and reservation technology company that innovates solutions for high quality independent hotels and small to medium hotel chains that want to stand out from the competition and level up to the bigger chains with massive budgets. With over 15 years of hotel sales & marketing, distribution and technology under her belt, Ms. Takeuchi is responsible for evolution's product innovation; in an industry where most technology products become commoditised very quickly, Ms. Takeuchi never conforms and is always searching for an angle that can lead evolution Distribution to invent the systems of the future. Her current goal is to create the best hotel website-booking engine hybrids in the world. evolution Distribution was born in November 2010 as the technology arm of Great Hotels of the World, where Ms. Takeuchi worked as Director of e-Commerce & Distribution for 6 years. evolution has now flourished into one of the world's leading hotel distribution & reservation technology innovators.

Please visit www.evolutiondistribution.com for more information.

Ms. Takeuchi can be contacted at 4402073808555 or more@evodist.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.