Editorial Board   

Mr. Kall

Rob Kall

President, Bookt LLC

Rob Kall, President of Bookt LLC, is a 'technopreneur' at heart. He founded Bookt (www.bookt.com ) in 2007 to fill a large void in the global vacation rental industry, drawing upon his 12+ years of experience in developing and implementing some of the most sophisticated (and visited) real estate and property websites in the world. Mr. Kall is a master of emerging web technologies, especially as they are applied to the travel industry, as well as behavioral targeting and engagement, deciphering marketing trends into widgets and applications, and online distribution hubs beyond the GDS. Mr. Kall has designed and led the implementation of Remax.com - # 2 Real Estate Site in US (was #10 at project start), designed and led the implementation of LeadStreet, a CRM and Lead management system used by over 70,000 RE/MAX agents - Has delivered over 5M leads to RE agents in less than 2.5 years, and designed the architecture for the First National MLS Search Enabled Brokerage web portal for Help-U-Sell. Mr. Kall also has a successful track record as an entrepreneur. In 2001 he co-founded RECHANNEL, a real estate technology company, where he laid the groundwork for the REMS platform used by 5 of the largest real estate companies in the world (RE/MAX, Century 21, Coldwell Banker, ERA & Sotheby's International Real Estate). In 2004 RECHANNEL was sold to eNeighborhoods where Mr. K"all was VP of Web Development until 2007. Mr. Kall has Bachelors degree in Computer Science from University of Boras, Sweden.

Mr. Kall can be contacted at 800-941-0868 or rob@bookt.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.