Editorial Board   Guest Author

Mr. Stein

Dori Stein

Chief Executive Officer, Fornova

Dori Stein is an entrepreneur at heart. He thrives on building innovative organizations that apply leading-edge technologies to solve real world problems in new and exciting ways.

He is currently the Chief Executive Officer at Fornova, a company that is in pursuit of applying its patented visual web-scanning technologies, to solve the challenges in hotel distribution.

True to his Israeli roots, a country that has been dubbed the 'Startup Nation', Mr. Stein embraces the startups-world wholeheartedly. He began his first foray into the world of startups with SMBS, a venture that delivered an eCommerce solution to the diamond industry. The company was successfully sold in 2009.

Mr. Stein then moved on to bootstrap GoldenFeeds, another eCommerce technology startup, only this time it was solving the problems and creating new opportunities for the retail industry. His journey with GoldenFeeds eventually led him to encounter the challenges in the world of Hotel Distribution. Mr. Stein then founded Fornova, a second venture with the team behind GoldenFeeds, to focus on developing technology solutions for hospitality providers and resellers.

Mr. Stein continues to be an active member in the Israeli startup community, offering support, advice to and in turn learning from other innovative enterprises. He is easily excited by the challenges of pace-of-change and loves nothing more than to see and make things happen.

 Mr. Stein moved to London, from Israel, seven years ago, where he now lives with his wife and a young son. He holds a degree in accountancy and law.

 


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

Mr. Stein can be contacted at 442079522365 or dori@fornova.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.