Editorial Board   Guest Author

Mr. Lachance

Paul Lachance

President, Smartware Group Inc.

Paul Lachance is founding partner of Smartware Group, Inc., producer of the modern Bigfoot CMMS solution for maintenance organizations worldwide, and currently serves as the company's president. Lachance has developed specialty CMMS and EAM software for maintenance professionals for almost 20 years. Prior to founding Smartware Group, Mr. Lachance and his business partner Dave Peelstrom started a software company in Colorado during the dotcom boom. After the company was acquired, they moved to New Hampshire and formed Smartware Group to fill a niche in the maintenance software market. Having started two businesses from scratch, Mr. Lachance understands the fundamentals and complex mechanics of growing a successful company. His creative management style encourages employees of all ranks to bring new ideas to the table and to pitch in wherever it is needed. Mr. Lahance's effective communication skills set him apart as a true partner that sets expectations for clients and always comes to the table with a solution. Mr. Lahance has spoken at a number of conferences and industry events, including the International Maintenance Conference and FABTECH. He also contributes to such industry publications as Plant Engineering, Processing Magazine, Food Logistics and Industrial Maintenance and Plant Operation. Mr. Lahance is a graduate of Bentley University.

Please visit www.bigfootcmms.com/company/smartware-group for more information.

Mr. Lachance can be contacted at 866-858-7800 or paul.lachance@bigfootcmms.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.