Editorial Board   Guest Author

Mr. Schwartz

Matt Schwartz

Chief Technology Officer of Information Technology, Sage Hospitality

Matt Schwartz currently serves as Chief Technology Officer of Information Technology at Sage Hospitality. In this capacity, Mr. Schwartz has responsibility for all aspects of IT including both within Sage's corporate offices and across all Sage Hotels within the United States.

Mr. Schwartz oversees teams that handle applications, infrastructure, business intelligence, project management and security for the entire company. He spends most days thwarting cyberattacks, enhancing Sage's growing CRM database, and moving as much as possible to the Cloud.

Sage Hospitality explores innovation in hospitality in creative ways under Mr. Schwartz's leadership. From in-house robots to crypto-currency, Sage continues to test ways that the industry can evolve both in the guest experience and the improvement of systems to create more seamless and efficient ways to move the speed of business. Compliance and security also are on the forefront of IT attention as the continuous threat of personal information hacking grows, the safety and security of Sage's guests is always the number one priority.

Prior to joining Sage, Mr. Schwartz served as the VP of Digital Solutions at Intrawest where he deployed a cloud-based Central Reservation System (CRS) to all of Intrawest's resort properties including Winter Park and Steamboat in Colorado.

Prior to Intrawest, Mr. Schwartz held various leadership positions in IT and Finance at corporations like PetSmart and Staples. Mr. Schwartz has a strong passion for technology, starting his career as a "coder" of HTML and SQL.

Mr. Schwartz earned a B.S. with Honors from Cornell University and an M.B.A from MIT's Sloan School of Management.

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

Mr. Schwartz can be contacted at +1 303-595-7200 or info@sagehospitality.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.