Editorial Board   Guest Author

Mr. Pledger

David Pledger

Associate, Full House Hotel Software

David Pledger devised and built the software tools necessary to market his hotel online. Upon retiring he moved the suite of tools to a private company and modified them for general use. Day to day he now oversees their development and their application in the hospitality industry. He is also the editor and contributes to marketing-your-hotel.com, a new blog. Mr. Pledger has been associated with the hospitality industry as a supplier and operator for over thirty years. In 2002 he took over a closed independent hotel in Somerset, England and built it up into a successful accommodation, restaurant and function business, along the way gathering four star awards for accommodation and rosette awards for food. Mr. Pledger also had experience of programming and the internet, born out of building the second largest amusement machine company in South West England. He used this background to build the hotel marketing toolset now called Full House, evolving step by step as internet and mobile technology also evolved. He is in no doubt that the application of technology to marketing his hotel on line and locally was a major factor in the success enjoyed by the hotel.

Mr. Pledger can be contacted at 0441749838833 or david@fullhousehotelsoftware.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.