Editorial Board   Guest Author

Mr. Rosenberger

Scott Rosenberger

Senior Partner, Deloitte Consulting - Consumer and Industrial Markets

Scott A. Rosenberger is a senior partner with Deloitte Consulting in Consumer & Industrial Markets; he also serves as industry leader in the Travel, Hospitality & Leisure (THL) and Transportation sectors, which provide innovation services and solutions to the world's leading hotels, travel service providers, restaurants, airlines, air freight and transportation companies. Specializing in technology integration, Mr. Rosenberger is the service leader for enterprise architecture. In 26 years of experience, he has been involved in all phases of technology planning, development, and integration, guiding Fortune 2000 companies in their strategic applications of information technology. A sample list of Mr. Rosenberger's clients includes Pennsylvania Liquor Control, Nike, Harrah's, Gaylord Corporation, FedEx Corporation, American Airlines, Delta Airlines, SkyWest Airlines, Starwood Corporation, The Coca Cola Companies, Carnival Corporation, Brown-Forman Corporation, Jimmy Johns Restaurants, and CSX Technology Services. Mr. Rosenberger received a B.A. from Macalester College (graduating with honors) and earned a FEAC graduate certificate in Enterprise Architecture from the University of California. He is also ITIL V3 certified and serves as the firm's sponsor and liaison to The Open Group (TOGAF). He recently led the design and development of Deloitte Consulting's comprehensive, TOGAF and DODAF compliant EA methodology.

Mr. Rosenberger can be contacted at 703-251-1000 or srosenberger@deloitte.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.