Editorial Board   Guest Author

Mr. Walsh

Richard Walsh

Founder & Chief Executive Officer, Travel Marketing Dynamics

Richard Walsh has spent over 40 year in the inner circles of travel combining both airlines and hospitality.  For airlines he spent years with Air France battling the GDS on ranking and preferred data exchange.  From Air France, he moved to the Official Airline Guide to help develop stronger relations with travel agents.  From there Mr. Walsh I moved to Reed Elsevier Publishing to help solve challenges for providing airline schedules and hotel directories in North America as well as the evolving challenges with technology and access to this information. 

As the President for North America, he launched Amadeus in North America.  He created Innovata to provide global flight schedules with integrated hotel advertising capabilities by location search.  He was instrumental in the conversion of Reed Elsevier and Hotel Travel Index publishing companies conversion from print to digital access. 

For hospitality specifically, Mr. Walsh helped launch multiple companies that provide effective Internet marketing services, including website creation and search engine marketing (SEM).  These companies include Vizergy and Lodging Interactive.  His current consulting services have been integrated into new hospitality technology solutions hotels in the U.S. and across Europe.  Today, it is his mission to help the hospitality industry capitalize on new technologies that benefit the hotels one-by-one based on their location, guest profiles and location benefits that relate to proximity to corporate headquarters, government facilities, attractions and events.  Through the integration of why and where a traveler is going they will receive maximum personalization and benefits. 

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

Mr. Walsh can be contacted at +1 678-849-9996 or rwalsh@tmdynamics.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.