Editorial Board   Guest Author

Mr. Teso

Chris Teso

Chief Executive Officer & Founder, Chirpify

As founder and CEO of Chirpify, Chris Teso invented "in-stream transactions", enabling instant marketing and commerce conversion from a single action on social media. Mr. Teso founded Chirpify in 2011 to help brands create a currency exchange between social media and their loyalty programs to drive member acquisition, engagement, spend, and customer lifetime value. Based in Portland, OR, Chirpify is founded on the belief that the future of marketing is providing utility to consumers. Right now customers measure brands based on just how much utility they provide. With ever decreasing time and attention spans, consumers will be loyal to those brands that save them time, engage in the moment, and make doing business with them easier across all channels. At Chirpify, Mr. Teso works hand-in-hand with leading hoteliers, retailers and CPG companies to create strategies and supporting programs that deliver greater utility to today's consumer while increasing customer advocacy, earned media and new customer acquisition. Mr. Teso is an experienced orator and writer on the topics of social media marketing, loyalty marketing, engagement loyalty, and chatbots as they pertain to building brand loyalty. As a result, he is a frequent speaker, having presented at events such as The Future of Payments, Under The Radar, TechFestNW, and The Future of E-commerce conferences. His writings on these topics have appeared in a wide variety of trade publications, including SocialMediaExaminer, MarketingProfs, VentureBeat, and more. Prior to Chirpify, Mr. Teso founded theGood, an ecommerce and lead conversion advisory focused on delivering more revenues, customers, and leads for its clients. He has a history of entrepreneurship co-founding and serving in leadership positions guiding business strategy and direction. An educated designer, and autodidact software engineer, Mr. Teso has spent most of his career in the advertising industry as Digital Creative Director, in between founding three companies in the past 16 years. Mr. Teso Teso has been recognized for his work, having received a Communication Arts Award of Excellence, an Emmy, Clio, Mobius, Webby, and an Andy Award. Mr. Teso also serves as a Corporate Council Member of the Oregon Humane Society and volunteers with Pet Partners, a national leader in demonstrating and promoting animal-assisted therapy, activities and education.

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

Mr. Teso can be contacted at 503-208-3068 or chris@chirpify.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.