Editorial Board   Guest Author

Mr. Natale

Mark Natale

Chief Executive Officer, Smarthinking Inc.

Mark Natale is the chief executive officer of Smarthinking Inc. At the young age of six, he stumbled upon the band Kiss and their album 'Destroyer', then from that moment on, he's been all about brands.

Mr. Natale leads the creative side of the business, asking important brand questions like, "What do they stand for?", "How are they different?" and "What do they say about me?" This love of brands gave birth to Smarthinking, a factory for brilliant brands.

Formerly, Mr. Natale served as the executive vice president for American Leisure Corp. where he oversaw the operations of more than 60 residential, commercial and corporate fitness centers located in New York. His keen eye for detail and a unique view on branding have shaped him into the innovative thinker that he is today.

Mr. Natale holds a master's degree from Barry University.

Smarthinking Inc. is an integrated brand development agency with a distinct focus on real estate and hospitality. Founded in 2006, the agency was created to solve business challenges through the creation of compelling stories that businesses tell every day in a variety of mediums. For a brand to be a viable success, the agency believes the brand message has to be strategically incorporated into every aspect of the operation. In order to truly differentiate each client's product, Smarthinking follows the guiding principle of, THINK CRITICALLY, ACT CREATIVELY. This has molded the agency's reputation for delivering inventive and imaginative concepts.

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

Mr. Natale can be contacted at +1 786-373-6077 or mark@smarthinkinginc.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.