Editorial Board   Guest Author

Mr. Butcher

Kacey Butcher

Vice President, Operations, Moncierge

Kacey Butcher comes from an extensive background in process improvement, project management, and resource planning, specifically in the case of building new teams and companies. His history as an entrepreneur led him to become certified and specialized in operational infrastructure implementation, purchasing, process change and adoption, and overcoming global scaling challenges. During his time at Monscierge, Mr. Butcher has implemented resources, processes, and scalable deployment methodologies for global projects that include Wyndham Worldwide, Travelodge UK, Diamond Resorts International and most recently the Red Lion Hotel Corporation. He is integral to partner-relationship growth, having helped formulate and secure projects for Monscierge including Apple, Cornell, Intel, Avnet, and AT&T. Mr. Butcher served for eight years in the United States Marine Corps as a Special Operations team leader and is a graduate of the Marine Corps Institute. He received multiple business and project management certifications and degrees from Texas Central College and currently is furthering his education with Kaplan University obtaining a degree in legal studies. Mr. Butcher is a creative and disciplined Operations Manager, ensuring infrastructure works for customer benefit while building world-class teams. Monscierge, Inc. provides a mobile software platform that allows hotel staffs to communicate with guests and with each other through large-screen kiosks in the lobby, smart phones, tablets, and the Apple watch. It offers Connect, a platform for iOS, Android, web, and touch-screen devices. The firm's products include Connect CMS, Connect Web, Connect Mobile, Connect Staff, and Connect Lobby. The company was founded by Marcus Robinson in 2009 and is headquartered in Oklahoma, OK.

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

Mr. Butcher can be contacted at 888-426-5730 or kacey.butcher@moncierge.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.