Editorial Board   Guest Author

Mr. Ronson

Terence Ronson

Managing Director, Pertlink Ltd.

Terence Ronson is the expatriate British founder of Pertlink, a Hong Kong-based consulting firm specialising in hospitality IT.

Launched in 2000, Pertlink helps hospitality related companies establish and deliver unique IT visions and strategy.

Mr. Ronson is a member of numerous professional organisations such as HFTP and HTNG and is a regular speaker and organiser of Hotel TECH conferences worldwide. He writes a blog for hospitality-related websites, his most popular contribution being the 'Do's and Don'ts of Hospitality Technology and most recently was a blog on the just - opened Morpheus Macau - The God of Dreams.

Mr. Ronson has been involved in delivering IT design and unique solutions to numerous high-profile and multi award winning projects to include: Rosedale on the Park Hong Kong and Guangzhou, Langham Place Hong Kong, Hotel ICON Hong Kong, Zendai Himalayas Shanghai, PuLi Shanghai, Disneyland Shanghai, Guoman Shanghai, South Beach Singapore, and Aryaduta Hotels Indonesia. 

Currently, he is involved with Dusit Hotel and Management College Manila and Ventria Residences - a luxury Senior Living facility in Hong Kong.

Mr. Ronson began his diversified hospitality career over forty years ago as a chef in London before moving onto various hotel management and IT related positions in Asia and London.  In 1996 on his return to Asia and where he has since lived, he has focused on the effective use and development of technology in the hospitality industry.

Mr. Ronson can be contacted at 85294680848 or terence@pertlink.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.