Editorial Board   Guest Author

Mr. Jerome

David Michael Jerome

SVP Corporate Responsibility, InterContinental Hotels Group

David Michael Jerome is the Senior Vice President for Corporate Responsibility at InterContinental Hotels Group based in the United Kingdom. IHG leads the industry in environmental innovation with its guide to sustainable hotel building, construction and operations. IHG is also leading in community investment and local economic development, with over 4200 hotels globally. Before joining IHG in 2006, Mr. Jerome led Corporate Affairs for AB InBev, the world's largest brewer. Prior to AB InBev, Mr. Jerome worked for General Motors in a variety of staff and operational roles. He was head of GM Korea before assuming responsibility for GM's global reputation and corporate responsibility activities. Mr. Jerome practiced law in Washington, D.C. before joining GM.

Mr. Jerome can be contacted at 004401895512324 or david.jerome@ihg.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.