Editorial Board   Guest Author

Mr. Hacker

Steven Hacker

Principal, Bravo Management

Following a distinguished 40 year long career as CEO of several non profit associations, Steven Hacker, CAE, CEM, FASAE is the Principal of Bravo Management providing strategic, leadership and event planning expertise to associations and trade show organizers around the world. He also authors a monthly column (The Association Doctor) in Association News, a magazine produced by Schneider Publishing of Los Angeles. Mr. Hacker is recognized as an authority on the leadership of non profit organizations and has earned both the prestigious Certified Association Executive designation (1974) and was named a Fellow of the American Society of Association Executives (1988). During more than two decades as CEO of the International Association of Exhibitions and Events (IAEE), headquartered in Dallas, Mr. Hacker helped build that organizations membership four-fold and established offices in Brussels, Singapore and Beijing. He designed the Certified in Exhibition Management (CEM) designation program that now operates in nine nations. He earned the CEM designation in 2012. Inducted into the Convention Industry Council's Hall of Leaders in 2007, Mr. Hacker has also been named “One of the 25 Most Influential People in the Events Industry” nine times and has been recognized by many organizations for his contributions to the industry. Mr. Hacker is also an award winning professional photographer and provides event photography services to a growing list of clientele.

Mr. Hacker can be contacted at 214-597-9791 or stevenhacker@me.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.