Editorial Board   Guest Author

Mr. Currie

Joe Currie

District Sales Manager, Egencia

Joe Currie has more than 20 years of experience in the corporate travel world. He grew up learning from his parents, who owned a global corporate travel agency with strong client ties to the automobile industry. As a child he learned the ins and outs of the industry over the dinner table, and that knowledge continues to serve him well. While he got his start working for Total Travel Management/Global Experts in Travel, he took a hiatus from travel to explore one of his other great loves, writing. For several years he worked in Los Angeles, as an actor and writer, before returning to the world of travel. Over the past eight years, Mr. Currie has served in numerous positions with Egencia, an Expedia, Inc. Company, including sales operations, customer service and strategic account management. In his current role at Egencia, Mr. Currie is a District Sales Manager for the Southeast Region. Mr. Currie is the current president of the GBTA North Carolina Chapter, and enjoys the opportunity to connect with other members of the travel community. In his time as president the North Carolina Chapter of GBTA has hosted numerous networking and educational events, increased membership and raised money for a variety of charities including Wine to Water, several North Carolina Children's Hospitals and Step Up for Soldiers. Raised in the suburbs of Detroit, Mr. Currie has also lived in Boston, Los Angeles and Tampa. With years of urban living under his belt, he is now embracing small-town life in Hillsborough, NC with his wife and two sons. In his spare time, Mr. Currie enjoys playing poker and golf, going fishing, playing sports with his kids and finding fun new restaurants with his wife.

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

Mr. Currie can be contacted at 919-225-8094 or jcurrie@egencia.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.