Editorial Board   Guest Author

Mr. Murray

Mike Murray

Co-Founder, TripCraft

Mike Murray is co-founder of TripCraft, a mobile technology company offering an innovative mCommerce platform for hospitality. At TripCraft, Mr. Murray oversees product development, technology, and business strategy while remaining a hands-on developer and architect of the company's products. Mr. Murray has been developing innovative travel and technology solutions for over 25 years and his innovative thinking and systems can be seen powering some of the travel industry's biggest names. Before TripCraft, Mr. Murray was CEO and founder of several successful startup companies. One of his most notable successes was hubX, which was a hotel industry pioneer in delivering Internet based systems and technologies via a Software as a Service (SaaS) model. He was also CIO for SynXis and led the development of their industry leading CRS, and VP of Airline Reservation Systems at ITA software.

Mr. Murray can be contacted at 781-588-9100 or mike.murray@tripcraft.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.