Editorial Board   Guest Author

Mr. Steele

Bryan W. Steele

Managing Director, Jireh-Tek Limited

Bryan Steele is the founder and Managing Director of Jireh-Tek Limited, an IT consultancy established in February 2006 with a strong focus on the hospitality sector. He has 19 years of international IT and business experience gained in a number of sectors: FMCG, Speciality Chemicals, Internet and Hospitality. Mr. Steele was the first European member of the Hotel Technology Next Generation Board (www.htng.org) and continues to work with the Board as an Executive Advisor. He is actively involved with HTNG's Integration and Device Forum, focused on technology and service delivery to guests, where he has chaired a number of workgroups specifying standard industry solutions. Mr. Steele is a member of the BAHA IT Committee (British Association of Hospitality Accountants) soon to be renamed HOSPA (Hospitality Professionals Association) better recognising the IT constituency within the organisation. He was a founding member of the Micros Fidelio Opera User Group, which he chaired from 2002 to 2006. He has spoken at a number of industry events including those organised by HTNG, HFTP, Hostec- EurHotec and Eye-for-Travel. Consultancy engagements have included: - Requirements definition and system selection for the guest in room entertainment solution for an international hotelier. - Defining the operational and IT landscape for an hotel developer in Dubai. This included designing the operations model and above property delivery of IT to the hotels and administration offices. - E-Procurement process definition and systems selection for an international hotelier. - IT due diligence for a venture capital company considering a major acquisition. - A 5 year technology strategy whitepaper for an international hotelier. - Folio data project for a major credit card company. Mr. Steele was the Director of IT and a member of the Senior Management Team from 2002 to 2006 at Thistle Hotels, a £300m company comprising 50 hotels and 10,500 rooms operating under the Thistle and Guoman brands. He had responsibility for all Information and Communication Technology. Before joining Thistle Hotels, Mr. Steele was the European IT Director of CMGI Inc. which incubated a number of .com companies. Prior to that, he held a number of senior IT and engineering management roles within Unilever plc over a 19 year period.

Mr. Steele can be contacted at 447748111333 or Bryan.Steele@Jireh-Tek.co.uk

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.