Editorial Board   Guest Author

Mr. Allvey

Mark Allvey

Managing Director, Niquesa Travel

Niquesa Travel's Managing Director Mark Allvey has spent 30 years in the luxury hotel sector in Europe, Asia and North America, working with brands such as One & Only Resorts, Rocco Forte Hotels and The Oberoi Group.

Mr. Allvey's global black book of hotel contacts is invaluable in ensuring Niquesa Travel's clients enjoy the best possible rates, upgrades and VIP services when travelling. One of his abiding travel memories is of approaching the almighty cascades of Iguazú Falls by helicopter: "Above the roaring wall of water that separate Brazil and Argentina, technicolour rainbows come and go in the clouds of mist around you. After viewing the falls from above, we saw them from underneath in a jet boat - a gratifyingly real (and wet) encounter! I find getting up close with nature awe-inspiring."

Located in central London, Niquesa Travel was founded to provide couples, families and small private groups with luxury holidays that are truly unique, experiential and life-enhancing. Niquesa Travel's commitment is to curate journeys - both physical and emotional. Rather than book a holiday based on where you want to go, its objective is to create an experience around how you want to feel.

Niquesa Travel pledge to set the scene for unique and unforgettable experiences for you and your loved-ones, with a reputation for seamlessly organising every minute detail of your trip, so that you can focus on the more important things in life. Its personal approach ensures that every element, from the proposal to the trip itself, evolves along with your changing needs, wishes and desires.

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

Mr. Allvey can be contacted at +44 02038298080 or mark.allvey@niquesa.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.