Editorial Board   Guest Author

Mr. Ryan

Oliver Ryan

CEO, Count.It Labs

Oliver Ryan is founder and CEO of Count.It Labs. He is also the co-founder of Apartment Therapy Media (2004), one of the top lifestyle media networks online reaching over 20 million unique visitors per month. Immediately before founding Count.It, Mr. Ryan launched and ran SocialWorkout.com, an early fitness culture blog and interactive community. From 2009 to 2013, Social Workout hosted over 40,000 interactive fitness challenges with partners such as AOL/Huffington Post, Everyday Health, Greatist, Equinox, and Yoga Journal. The company also partnered with Whole Foods Market to develop and launch Full Spoon, a workplace wellness service launched in Norther California and successfully sold to LinkedIn and Tesla Motors. The Count.It technology, product design, and business model grew out of all of these experiences. Prior to diving into the world of "social fitness," Ryan launched Apartment Therapy with his brother — while also covering technology as a writer/reporter at Fortune magazine. In an earlier life, he lived in Silicon Valley and was the Director of Business and Technology content for Knight Ridder Digital — and onetime General Manager of SiliconValley.com. Ryan is a graduate of the Harvard Business School and the Columbia Graduate School of Journalism. He earned his BA in Physics, with honors, from Wesleyan University.

Please visit https://www.countit.com for more information.

Mr. Ryan can be contacted at 917-214-2073 or oliver@countit.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.