Editorial Board   Guest Author

Mr. Ziegler

Craig Ziegler

President, SuiteLinq, Inc.

With over twenty-five years of experience building brands and shaping product strategy for clients in a variety of industries, Craig Ziegler is a multimedia innovator with roots in the earliest days of the interactive revolution. His is the driving vision behind the SuiteLinq concept, growing the company from its origins to its current position as an innovator in the hospitality industry. Achieving true and meaningful cross-media connectivity between hotels and their guests is the heart of the SuiteLinq solution as well as the core concept behind the new LINQ360 Innovation Center, Powered by Microsoft. Mr. Ziegler forged the relationships that enabled SuiteLinq to become a valued contributor to Microsoft's hospitality strategy worldwide and one of the youngest companies ever named as a Microsoft Global Alliance Partner. With Microsoft, he then helped unify fellow next-generation hospitality systems innovators around the LINQ360 Innovation Center in Las Vegas. Mr. Ziegler's vision has landed him seats on numerous boards including: HP Thought Leaders, NASA/Goddard Incubator board, The American Institute of Graphic Arts (AIGA), Nevada Development Association Advisory Board and the Economical Advisory Board - Office of the Mayor, Baltimore City.

Mr. Ziegler can be contacted at 610-917-3863 or cziegler@suitelinq.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.