Editorial Board   Guest Author

Mr. Schaap

Jos Schaap

Founder and CEO, StayNTouch

Jos Schaap is an innovator in aligning technology with business to create solutions and opportunities that drive change and improve service. Mr. Schaap founded StayNTouch, a leader in mobile technology and Property Management Systems (PMS) for hotels, in 2013. The company raised a Series A funding in 2016. Since its inception in 2013, StayNTouch has signed close to a hundred high profile properties and is currently deployed in select cities in the U.S and Europe. The company sees continued growth in these regions, and near-term expansion in Asia. Previous to this, Mr. Schaap had a track record of close to 20 years leading MICROS Systems, Inc. as a Senior Vice President in charge of global product development and strategy for the Lodging and eCommerce divisions. During his tenure, MICROS' hospitality products became the global market leader growing the company's revenues from less than $300 million to $1.1 billion. Mr. Schaap was responsible for introducing a number of new products enabling MICROS to enter all hospitality segments from limited to full service hotels. He was also a key adviser to executive staff on strategic planning and direction related to MICROS's overall global product strategy. Mr. Schaap speaks often at hospitality industry events, is a frequent contributor to leading trade journals, and spearheads original research at StayNTouch that is reflected in the company's blog and other public releases. Mr. Schaap has a degree from the University of Phoenix, and a degree in International Management and Business from the hotel school at the Hauge.

Please visit http://www.stayntouch.com for more information.

Mr. Schaap can be contacted at 301-358-1356 or jos@stayntouch.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.