Editorial Board   Guest Author

Mr. Rose

Norm Rose

President, Travel Tech Consulting, Inc.

For nearly two decades, Norm Rose has been an analyst and consultant focused on emerging technologies and how they impact business practices in the travel industry. He has an extensive background in online, corporate, hospitality and leisure travel-related technology. Mr. Rose is renowned for his travel technology expertise, particularly his analysis of the impact of emerging trends such mobile and social media. Mr. Rose leads Travel Tech Consulting, Inc., a firm that specializes in developing e-commerce and procurement strategies for all types of travel related technology. This includes deep knowledge of technologies used for reservations, distribution, and marketing. Mr. Rose has been is also an analyst with PhoCusWright and is the author of numerous publications and articles including PhoCusWright's Mobile: The Next Platform for Travel and PhoCusWright and Travel Tech Consulting's: Corporate Travel Technology Today and Tomorrow. From 1982-1988, he held sales and marketing management positions at United Airlines and from 1989 to 1995, Mr. Rose was corporate travel manager for Sun Microsystems. At Sun, he worked with a number of third-party developers creating software for the business travel market. This included early prototypes of self-booking tools and expense management systems. Mr. Rose holds a BS in Marketing from the University of Maryland.

Mr. Rose can be contacted at 650-345-8510 or norm@traveltechnology.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.