Editorial Board   Guest Author

Mr. Schubach

Michael Schubach

Strategic Deployments / Program Management Director, Infor Hospitality

Michael Schubach has more than thirty years of Hospitality industry experience and is currently the Strategic Deployments and Program Management Director at Infor.

Previous to this, Mr. Schubach was an industry writer and consultant working with many different organizations to develop strategies and content across the industry - from vendors to small and large hotel properties in North America, Asia, Africa and Europe. He consulted on hospitality systems evaluation, specializing in PMS, S&C, POS, Inventory Procurement, Central Reservations Systems and related service systems.

Mr. Schubach has also held the positions of Vice President of Product Management at Agilysys, Chief Information Officer at Trump Hotel Collection, Vice President of Resort Technology at Pinehurst Resort, and Vice President of Technology at Computerized Lodging Systems. Throughout his career he has supervised system installations at more than 2,500 hotel locations worldwide.

Mr. Schubach earned his undergraduate degree from the University of California at Santa Barbara focusing on History and Medieval Culture Studies. He later earned his MBA in Hospitality Management from Methodist University in Fayetteville, North Carolina.

In December 2010, Mr. Schubach received the Certified Hospitality Technology Professional (CHTP) and Certified Hospitality Accountant Executive (CHAE) designations from Hospitality Financial and Technology Professionals (HFTP).

He is a regular contributor to hospitality publications, a frequent speaker, lecturer, teacher and consultant. In 2015, Mr. Schubach was 38th inductee to the HFTP International Hall of Fame during HITEC in Austin, Texas. When all is said and done, it is safe to say that he really, really likes the hospitality industry and everything that goes along with it!

Please visit htttp://infor.com for more information.

Mr. Schubach can be contacted at 646-336-1700 or michael.schubach@infor.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.