Editorial Board   Guest Author

Ms. White

Kristi White

VP, Product Management, Knowland

As a hospitality veteran by trade, with two decades of experience in the hotel and revenue management side of the industry, Kristi White has a pulse on the needs of the hospitality business. She has advised hundreds of hotels around the world on their business strategy, improving hotel performance and overall profitability.

Over the past 15 years, Ms. White has been working for hospitality vendor providers. Her experience runs the gamut from electronic distribution, social media, business intelligence, to revenue management technology. If it can help a hotel make more money, she wants to know about it.

Ms. White is a fierce advocate for technology that helps hotels work smarter, not harder. As a recognized expert in her field, she is a frequent speaker on a wide variety of topics at industry conferences and hospitality courses at colleges and universities. She was also a member of the Board of Directors for the HSMAI Revenue Management Special Interest Group.

To add to her eclectic background, Ms. White has a bachelor's degree in political science and a master's degree in history from LSU. Those two degrees make her really great at trivial pursuit and underpin her natural wiring for seeing the possible in unlikely places.

When Ms. White is not working to advance technology in hospitality, you can find her cheering on LSU as a proud alumnus.  She also enjoys cooking for family and friends, loves a good round of tennis, and traveling the world. Connect with Kristi on LinkedIn.

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

Linkedin Profile: https://www.linkedin.com/company/the-knowland-group/?viewAsMember=true

Ms. White can be contacted at +1 571-429-5772 or kwhite@knowland.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.