Editorial Board   Guest Author

Mr. Boos

Felix Boos

Co-Founder & Director, FeedbackNow

Felix Boos is the Co-Founder and Director of FeedbackNow US, a 2016 US startup focusing on improving customer feedback management and customer satisfaction in service related industries. FeedbackNow US offers the unique feedback management solution from FeedbackNow International (Switzerland) as well as consulting services. The intuitive feedback device achieves highest participation ratios and delivers real time results, closing a gap that hasn't been covered by traditional solutions.

The FeedbackNow team has successfully implemented the solution at various airports, hotels, amusement parks, fitness & health clubs, restaurants as well as hospitals and city services.

Mr. Boos has 20+ years of experience as an executive in the aviation industry with Lufthansa German Airlines focusing on sales and service developments. He has been instrumental to setting up the call center network around the world and was in charge of several international sites and entities, where he spearheaded the recruitment process, training and service delivery. Later he took over responsibility for sales and service in Western Europe for the freight division, pushing digitization and efficiency while focusing the teams on delivering solutions for their customers.

Mr. Boos is passionate about listening to customers and delivering excellent service on a daily basis and understands the travelers entire journey and what is needed to achieve highest customer satisfaction ratings. In his role at FeedbackNow, Mr. Boos is providing a full-service approach, ensuring that the clients gain maximum insights from their customer's feedback. He is based in Los Angeles, California.

Please visit http://www.feedbacknow.us for more information.

Mr. Boos can be contacted at 310-658-0793 or fboos@fbnsolution.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.