Editorial Board   Guest Author

Mr. Alonso

Jorge Alonso

Co-Founder & CEO, Flix Translations Group

Jorge Alonso is co-founder and CEO at Flix Translations Group, a boutique translation service provider based in the USA and Argentina, which serves clients worldwide. He founded the company in 2011 together with Gabriela Arriaran and, since then, have consolidated in the translation industry, with a solid network of over 1,500 linguists and professionals around the world. His experience in the hotel industry and in market research, together with his solid education in business administration, have provided him with the necessary tools to be able to detect business opportunities and focus on solutions for every client. As an enthusiast entrepreneur and passionate for new technologies, Mr. Alonso has always sought to innovate in the translation industry, always looking for new ways of optimizing processes and technologies. He is a member of IDEA in Argentina, where he actively collaborates at the IDEA PyME segment, the Argentinean Chamber of Commerce in Florida, and the American Translators Association. An expert in the translation industry, Mr. Alonso has given lectures on the importance of content localization, localization strategies and methodologies, and cost-optimization tips. During the 6 years he has served as CEO at Flix Translations Group, he has led the development processes of strategic relations with partners at a global level, quality policies and mentoring of the Project Management team. He currently leads the development of the strategic vision of the company and seeks new business opportunities in order to offer comprehensive solutions to the clients who trust Flix Translations Group services.

Please visit http://flixtranslationsgroup.com for more information.

Mr. Alonso can be contacted at 305-760-4751 or alonso@flixtranslations.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.