Editorial Board   Guest Author

Mr. Ball

Corbin Ball

President, Corbin Ball Associates

Corbin Ball, CSP, CMP is an internationally recognized expert on technology. His articles have appeared in hundreds of national in international publications and he has been quoted in the Wall Street Journal, the New York Times, and USAToday. Corbin serves or has served on numerous hotel, corporate, convention bureau and association boards. He is the only person to have received both the MPI International Supplier of the Year and the MPI International Chapter Leader of the Year awards. He has been named for four consecutive years as one of "The 25 Most Influential People in the Meetings Industry" by MeetingNews Magazine and has spoken to groups in 30 countries, on five continents in a manner that is engaging, understandable and fun. For more information visit www.corbinball.com or twitter.com/corbinball

Mr. Ball can be contacted at 360-734-8756 or corbin@corbinball.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.