Editorial Board   Guest Author

Mr. Driedger

Michael Driedger

CEO, Operto Guest Technologies

Michael Driedger has more two decades of experience in architecture, building design and construction with a passion for energy efficiency, sustainability, and intelligent systems designed to improve our overall quality of life.

Mr. Driedger founded Edge Consultants in 2012 to provide sustainable building services to clients in the Middle East, North America and Europe. While providing green building services to some of the largest hotel providers in Riyadh he was staggered by how hotels use as much energy as an outpatient hospital. It was this insight and standing in line at the check in desk after a 30 hour journey from Vancouver BC, Canada, that led to a pursuit to change building technology in the world of accommodation.

In 2016 Mr. Driedger spun a software company out of Edge Consultants to address the lack of connected software solutions in buildings (most specifically accommodation) and co-founded Operto Guest Technologies. The company brings building technology advancements to the fast paced world of accommodation. Since its introduction in 2016, Operto has revolutionized the way that hotels manage rooms, check in, energy and even air quality. The product is now being used in six countries around the world.

Mr. Driedger is passionate about commercializing IoT technology to solve guest experience, sustainability and cost efficiency challenges in hotels and short term property and vacation rentals.

Mr. Driedger is currently the CEO of Operto Guest Technologies and on its board of directors with Executive Chairman Darren Huston (former CEO of the Priceline Group). He resides in Vancouver, British Columbia Canada.

More information available at www.operto.com and www.edgesustainability.com

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

Mr. Driedger can be contacted at +1 778-713-0528 or michael@operto.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.