Editorial Board   Guest Author

Mr. Collins

John Collins

President, The Extreme Group, Inc.

John S. Collins is the President of The Extreme Group, Inc., a company specializing in creating interactivity. Mr. Collins led The Extreme Group from their humble beginnings in his living room over 20 years ago to serving a world class client list from their three offices. His background in broadcast television game shows helped him to develop the exciting interactive events that the company became known for delivering. With divisions that now encompass live events, video production and interactive mobile technologies, the company is a true innovator. Their client list boasts a virtual who's who of international clients including: The Walt Disney Company, American Airlines, BP, Citigroup, CB Richard Ellis, Gartner, Lowes, PepsiCo, Ritz Carlton, Four Season, United Technologies, Toyota, Proctor & Gamble and Pfizer. While the company has been blessed with financial rewards, Mr. Collins considers their best accomplishment the number of lives that are touched through the company; whether they are customers, vendors or employees. Mr. Collins attended the University of Tampa, where he graduated in the top of his communications class. He continues to reside in the Tampa area, where along with his wife Kristi, is raising their two children Mary Katherine (Katie) and Samuel Lucas. The family has chosen to home educate their children while traveling the world and experiencing different cultures together.

Mr. Collins can be contacted at 813-964-8844 or jcollins@theextremegroup.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.