Editorial Board   Guest Author

Mr. Lindquist

Alan Lindquist

Regional Director, Skyriver Communications

Alan Lindquist is Vice President of Sales at Skyriver Communications, Inc., and is primarily responsible for driving top line revenue growth through sales of commercial broadband, hospitality Wi-Fi, and conference or event broadband services. Currently with Skyriver, a Southern California fixed wireless Internet Service Provider, Mr. Lindquist's previous work experience spans fiber and legacy copper based Internet providers, and mobile wireless voice and data providers. Mr. Lindquist is witness to the strong and consistent growth over the last decade in broadband demand among businesses and individuals. The proliferation of hand held computing devices and cloud based applications and services are driving growth in his industry even in challenging economic environments. Mr. Lindquist has been directly involved in dozens of Hotel Wi-Fi and conference broadband deployments. With a thorough understanding of data communication challenges in a dynamic and mobile environment, he has delivered solutions that aid guest productivity and the profitability of the property. Mr. Lindquist helps hotel General Managers achieve top scores for guest services while leveraging broadband as a revenue center. With an MBA and a 20-year background in advanced communications technology, Mr. Lindquist prepares business sensible solutions to problems that can be resolved through better communications platforms. A technology industry veteran, Mr. Lindquist has more than two decades of sales and business management experience spanning start up companies to Fortune 500 Enterprises.

Mr. Lindquist can be contacted at 858-812-9343 or alindquist@skyriver.net

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.