Editorial Board   Guest Author

Mr. Willm

Frederic Willm

Director of Digital Marketing, Design Hotels AG

Frederic Willm leads Design Hotels' digital and mobile marketing strategies across global territories. He took on the challenge 2 years ago with the clear aim to considerably enrich the company's online presence. Previously, he created significant value for B2C e-commerce and media businesses for over 15 years, in industries including digital content, large audience portals, subscription services, entertainment and dating sites. Mr. Willm worked for several of the Internet's big players, including the Amazon subsidiary of Audible.com in France and at the EMEA mobile division of Fox. His specialties include customer acquisition (across SEA, SEO, Display, Affiliates…), customer retention and loyalty, as well as conversion optimization. What distinguishes Mr. Willm's expertise is his creativity and brand understanding, coupled with a strong focus on analytics and data-driven marketing. Mr. Willm initially graduated from France's Clefs d'Or Concierge school, then later studied Marketing at one of Europe's top business school, ESCP Europe. For any questions, he can be reached via Linkedin on http://www.linkedin.com/in/fwillm or on f.willm@designhotels.com

Mr. Willm can be contacted at 49030884940072 or f.willm@designhotels.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.