Editorial Board   Guest Author

Mr. Amdekar

Jayesh Amdekar

Principal Consultant in Travel & Hospitality Practice, Infosys Limited

Jay Amdekar is Principal Consultant in Travel & Hospitality Practice at Infosys Limited, a leading IT consulting and services company. Jay has over seventeen years of international experience in operations, business consulting and IT consulting in travel, hospitality & gaming industries. At Infosys, Mr. Amdekar leads engagements with clients in travel & hospitality industry. He has worked with some of the leading hotel and casino brands, travel management companies and independent software vendors in North America, Europe, Middle East and Asia. Before joining Infosys Mr. Amdekar worked with Ernst & Young, where he worked with their travel industry clients to conduct business process reviews and recommend leading practices to improve business processes. Prior to joining consulting he worked for hotel chains like MövenPick, Regent International and Taj Group of Hotels. He held several managerial roles in the areas of Revenue Management, Reservations and Guest Services Operations. Visit Mr. Amdekar at www.linkedin.com/in/jayamdekar/ or follow him on twitter @thehotelgeek

Mr. Amdekar can be contacted at 678-636-9081 or jayesh_amdekar@infosys.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.