Editorial Board   Guest Author

Mr. Perrine

Bernard Perrine

CEO & Co-Founder, SocialCentiv

Bernard Perrine is the CEO and co-founder of SocialCentiv, an online software-based service that helps companies find new customers on Twitter. He previously was a founding partner and former corporate officer of Kinko's Inc., where he was responsible for leading all vectors of products, services, marketing and human resources.

Mr. Perrine was a worldwide general manager for Eastman Kodak, where he had full profit-and-loss and international general management responsibility for four global business units. Following his appointment at Eastman Kodak, Mr. Perrine served as worldwide general manager at Microsoft Inc., where he held global P&L responsibility while leading the expansion of the company's Mobile & Embedded Device sales, marketing and product efforts.

Before joining in SocialCentiv's launch in 2008, Mr. Perrine was vice president of sales and marketing at Rexel Inc., where he led U.S. sales and marketing for the $3 billion electrical distribution company, the largest such business of its type in the world.

Mr. Perrine can be contacted at 972-869-0111 or bernie@socialcentiv.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.