Editorial Board   Guest Author

Mr. Fifelski

Ted Fifelski

President and Co-Founder, SimplyTapp

Ted Fifelski is president and co-founder of SimplyTapp, the original developer of host card emulation (HCE) technology. Seeing the incredible potential that NFC had for banking and payments, Ted along with CEO Doug Yeager founded SimplyTapp in Austin in 2011. Their goal was to make mobile NFC payment technology a reality for card issuers, who could then offer their customers a secure, customizable and contactless user experience. Host card emulation describes the software architecture that did just that. HCE creates secure, identical card representation on a mobile device for the purposes of payments, transit and access. As President of SimplyTapp Ted is empowering more banks and card issuers with easy-to-deploy mobile NFC payments services for their customers. Prior to SimplyTapp, he founded MyPurchaseGives.com, a company that helped individuals and organizations make a sustainable contribution to the global community through everyday purchases. Ted has also held leadership positions within the Technology and Intellectual Property Research and Valuation team at Arthur Financial Services (AFS) and at World Trade Center Illinois (WTCI), where he facilitated relationships between foreign companies and businesses in the greater Chicago and Midwest regions. Ted holds his B.S. in Business Administration from Franciscan University of Steubenville. He lives in Austin, where he enjoys meeting other members of the city's vibrant technology scene. Ted is a regular speaker at numerous events within the mobile and payments industries. To learn more about SimplyTapp and get in touch with Ted, visit www.simplytapp.com.

Please visit www.simplytapp.com for more information.

Mr. Fifelski can be contacted at

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.