Editorial Board   Guest Author

Mr. Eisen

David Eisen

Director of Hotel Intelligence & Customer Solutions, Americas, HotStats

David Eisen is Director of Hotel Intelligence and Customer Solutions, Americas, for HotStats, a global monthly profit-and-loss data benchmarking platform, which tracks more than 550 KPIs across 70 areas of hotel revenue, cost, profit and statistics. It offers services that include internal and external benchmarking and market reporting.

The HotStats database totals millions of hotel rooms worldwide, with current clients including the global managed portfolios of Marriott International, Hilton, IHG and Hyatt. Mr. Eisen is responsible for business development activity and developing content marketing strategies to drive HotStats' brand awareness and industry expertise.

Prior to joining HotStats, Mr. Eisen served as Editor-in-Chief of the Questex Hospitality Group, which includes Hotel Management magazine. His responsibilities included overseeing content direction for the magazine and website, and leading content creation for events and conferences that fell under the Questex umbrella. Prior to Questex, he was hotel editor at Business Travel News.

Before entering the hospitality industry, Mr. Eisen, fulfilling his lifelong passion in sports, worked at The Associated Press in New York on the media company's sports desk. His biggest achievement was covering a New York Knicks game at Madison Square Garden, where he wrote the national game story.

Mr. Eisen has a master's degree in hospitality industry studies from New York University's Jonathan M. Tisch Center for Hospitality and Tourism. He frequently participates on panels and roundtable discussions on myriad global hospitality industry trends and topics.

Please visit https://www.hotstats.com for more information.

Mr. Eisen can be contacted at +1 201-611-7386 or david.eisen@hotstats.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.