Editorial Board   

Mr. Martin

Maurice Martin

President, COO & Founder, iRise Inc.

Maurice Martin is the president, chief operating officer and founder of iRise, the world's leading application definition software company which enables companies to visually simulate business applications before they are built. Mr. Martin founded iRise as a consulting firm on an early and accurate prediction of Java acceptance and Internet growth in 1996. Having driven more than 300 client application development engagements, he recognized a need to bridge the communication gap between business and IT stakeholders in an effort to reduce rework and bring applications to market faster. In 2002, he led the company in productizing the offering and introduced simulation software to the market. In addition to his business management role, Mr. Martin shapes the iRise vision and guides the product roadmap. Mr. Martin gained his business and technology acumen during tenures at Deloitte Consulting and Accenture. Prior to iRise, he was a systems analyst and project manager at Deloitte Consulting, having worked extensively on trading and portfolio systems for clients such as Montgomery Asset Management and PIMCO. As a consultant and systems analyst at Accenture, Mr. Martin worked on general ledger, billing, trading and portfolio systems for clients such as The Capital Group, Kaiser Permanente and Southern California Gas Company. His core strength lies in streamlining business processes and applying innovative business technology. He earned a B.S. in electrical engineering from the University of California at Santa Barbara.

Mr. Martin can be contacted at 310-426-7886 or mmartin@irise.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.