Editorial Board   Guest Author

Mr. Pfeifer

Luke Pfeifer

Director of Product Management, Agilysys

Luke Pfeifer holds the position of director of product management at Agilysys. Agilysys is a leading technology company that provides innovative software and services for property management, point-of-sale, reservation and table management, inventory and procurement, workforce management, analytics, document management and mobile and wireless solutions and services to the hospitality industry.

Mr. Pfeifer is responsible for driving the vision and direction for Agilysys' hotel property management technology solutions. He also led the design, development and launch of the company's groundbreaking rGuest® Stay property management system.

Mr. Pfeifer joined Agilysys in 2009 and has served in a variety of roles with increasing responsibility. He is responsible for guiding the direction of the company's property management systems. Prior to Agilysys, he enjoyed approximately 10 years in hospitality operations most recently at Kalahari Resorts where he served as Rooms Division Director in Sandusky, Ohio.

Mr. Pfeifer has worked for other organizations including Gemstone Resorts (now Benchmark), Great Wolf Resorts, and Pride Hospitality. In addition to his hospitality operations tenure, he founded Global Logics Guest Link a service that installed some of the first WIFI-enabled hotels in Wisconsin. He was also the founder of Digital Axis, a leading internet provider in Wisconsin. He sold Digital Axis in 1999.

Mr. Pfeifer holds a Bachelor of Arts degree in Hospitality Management from Lakeland College (now Lakeland University). Agilysys operates throughout North America, Europe and Asia, with corporate services located in Alpharetta, GA, and offices in Singapore, Hong Kong, Malaysia, the Philippines and India.

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

Mr. Pfeifer can be contacted at 877-369-6208 or luke.pfeifer@agilysys.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.