Editorial Board   Guest Author

Mr. Young

Alan E. Young

CEO & Co-founder, Puzzle Partner, Ltd.

Alan E. Young began his travel and hotel technology focused career 25 years ago in operations at the Four Seasons Hotels in Toronto. As his passion for the technology aspect of the hospitality industry intensified, he transitioned from operations and began to focus on the technologies that were going to be propelling the hotel and travel industry forward for many years to come. Today, Mr. Young is the President and Co-Founder of Puzzle Partner Ltd., a strategic and tactical marketing and public relations firm that specializes in helping travel and hotel technology companies achieve winning performance and dramatic growth. Through the implementation of proper messaging and content strategies, Puzzle Partner enables their clients to garner greater visibility and ultimately an increase in revenues. Previously, Mr. Young has held key executive positions with Newtrade Technologies (Expedia), Hotel Information Systems (Softbrands), Hotel Booking Solutions and Infor, the worlds third largest ERP software company Mr. Young is past Chair of the Board of Directors of the Open Travel Alliance, a global hospitality/travel industry technology standards association. Mr. Young has also been very involved with other industry organizations most notably AHLA, HEDNA and HTNG. He is a sought-after guest speaker that has been invited to present at World Travel Mart, ITB, HITEC, HEDNA, The HOT Conference and several other global industry events. Mr. Young also sits on the Advisory board of several innovative travel technology firms helping them develop their sales, branding and marketing strategies in order that they gain a very quick foothold in an extremely complex and competitive industry.

Please visit www.puzzlepartner.ca for more information.

Mr. Young can be contacted at 705-241-5244 or alan@puzzlepartner.ca

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.