Editorial Board   Guest Author

Mr. Torbet

Peter Torbet

Director, Product Inovation, Acentic

Peter Torbet has been with Acentic since he graduated with an Honours Degree in Product Design from De Montfort University, which included a placement at Aston Martin. On graduating, Mr. Torbet joined Granada Business Technology to head up the design team, overseeing the Hospitality Industry's first use of a full screen UI, evolving into the industry's first animated Flash User Interface.

Mr. Torbet's remit moved from a UK-centric footprint to worldwide in 2003 on the formation of Acentic, where he headed up the European Design Studio. With his enthusiastic nature and visionary concepts, he soon found himself becoming lead presenter at client presentations to key accounts including Hilton, Starwood, Accor, Marriott, IHG and subsequently industry events.

During this time, Mr. Torbet's role expanded from that of not only the UI, but the wider guest experience and in turn the technology to deliver that experience. In his role as Director, Product Innovation, he enjoys looking at products from a creative technologist perspective, identifying opportunities, defining and taking product specification and development from proof of concept stage through to market.

Mr. Torbet works very closely across all disciplines within Acentic, from Operations, Product Management and R&D, through to Sales. An advisor to the Executive Board of Acentic, his global remit sees him travelling the world to support all key territories including Asia, the US and EMEA.

Please visit http://acentic.com/ for more information.

Mr. Torbet can be contacted at 4401525844930 or peter.torbet@acentic.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.