Editorial Board   Guest Author

Mr. Mahoney

Michael Mahoney

Vice President of Consumer Marketing, GoHealth

As Vice President of Consumer Marketing, Michael Mahoney operates the products and services for GoHealthInsurance.com, an online health insurance comparison service connecting individuals and families with the right health coverage. Mr. Mahoney is an expert in consumer marketing, health insurance, and health care policy. He has been a leader on the GoHealth executive team since 2003. As a consumer expert in health insurance and health care policy, Mr. Mahoney is a frequent speaker and media personality discussing consumer trends and best practices in selecting health insurance plans and coverage. He often provides insight and guidance into the personal finance impact selecting the appropriate health insurance policy can have on individuals and businesses. At GoHealth, Mr. Mahoney has helped to develop and market a unique online platform where Americans in every state can evaluate and compare available health insurance plans. Mr. Mahoney, who currently lives in Chicago, Illinois, is an active athlete and enjoys running ultra-marathons, sailboat racing and yoga. Michael graduated with Honors from Wesleyan University.

Mr. Mahoney can be contacted at 31222600278214 or mmahoney@gohealth.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.