Editorial Board   Guest Author

Mr. Peter

Tim Peter

Founder, Tim Peter & Associates

Tim Peter is an award-winning hospitality marketing executive with more than 20 years of experience developing successful, cutting-edge e-commerce and digital marketing programs. Prior to founding Tim Peter & Associates, a full-service e-commerce and internet marketing consulting firm in early 2011, Mr. Peter worked with the world's largest hotel franchisor and the world's premier independent luxury hotel representation firm to help hotels and resorts across diverse segments achieve billions of dollars of online revenue.

Mr. Peter's writings have appeared in many trade publications, and his blog, "Tim Peter Thinks," attracts a large following each month. He writes a column for Hotel News Now and frequently comments on Internet marketing and e-commerce topics in publications, including the New York Post, Hotel Management and Hotel News Now. His first book is due out in 2018.

Recognized as one of HSMAI's Top 25 Extraordinary Minds in Hospitality Marketing and Sales, Mr. Peter focuses on digital marketing, consumer behavior, and e-commerce strategy. His work leverages lessons learned from life in the trenches of digital marketing and e-commerce for some of the world's most widely known brands and how those lessons apply today.

An in-demand speaker, Mr. Peter has presented to global audiences in public and private events. He teaches courses in digital marketing strategy and operations for Rutgers Business School and the Mendoza College of Business. He is also the author of several white papers, including “Digital Hotel Marketing in a Multiscreen World,” “When More is More: Upselling as a Sales & Marketing Tactic,” and “Engaging Online Travel Shoppers Through Integrated Marketing.”

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

Mr. Peter can be contacted at 201-305-0055 or tim@timpeter.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.