Editorial Board   Guest Author

Mr. DeMoss

David DeMoss

CEO and Founder, WAKEUP CALL

A seasoned risk management professional with extensive expertise in the hospitality sector, David DeMoss has served in all aspects of the industry from coast to coast. Prior to founding WAKEUP CALL, he spent over ten years as vice president of Petra Risk Solutions, where he received his CIC designation. He helped his clients by effectively engineering their insurance policies as part of their overall risk management strategy. This overall strategy would become the blueprint for handling the diverse risks they faced on a daily basis within their respective hotels and resorts around the country. As a former insurance broker specializing in the hotel market, he gained experience and expertise in a wide range of risk management processes specific to the hospitality industry, such as property inspections, onsite training, OSHA compliance resources, HR services and other areas requested by his clients. When requests for these services began to grow faster than the brokerage, he identified a need for a simple and streamlined risk management solution for the industry, and set out to provide it. With years of in-depth service dedicated to the hospitality sector, David is knowledgeable in virtually all aspects of hotel, resort and spa risk exposure and management. His specialized expertise led to the development of the WAKEUP CALL platform, which was introduced in 2011. Until then, the hospitality industry had been under-serviced by a couple of general resources, which provided minimal support. With the advent of WAKEUP CALL, David has single-handedly revolutionized the industry with a powerful, single-source, online solution that provides complete, real-time information and tools to assist hotels in managing critical and emerging issues.

Please visit www.wakeupcall.net for more information.

Mr. DeMoss can be contacted at 866-675-3909 or david@wakeupcall.net

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.