Editorial Board   Guest Author

Mr. Apostolidis

Antonis Apostolidis

CEO, Nicon SA

Antonis Apostolidis is the CEO of Nicon SA since 2007 and an expert in IT infrastucture and consulting. He studied Physics and M.Sc in Computer Science, and has worked for over 20 years as an Executive in Hewlet-Packard, Digital Corp, Microsoft, Intel, Ericsson, and other major global companies. He has also worked as an independent consultant in IT and Telecomfields and his forward thinking approach has brought Nicon large hospitality clients and many other clients with high-demand communication system networks. Nicon SA, is a Telecom Software company based in Athens, Greece and services clients all over the world and makes communication and accounting vastly efficient for both the hotel staff and the guest. www.nicon.gr

Mr. Apostolidis can be contacted at 3021060353112 or aapostolidis@nicon.gr

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.