Editorial Board   Guest Author

Mr. May

Mike May

President, Spear One

Mike May, CMP, IP, is President and owner of Spear One, a full-service meeting planning and sales incentive company in Dallas, Texas.

Spear One helps Fortune 1000 clients engage their employees and sales channels through group incentive travel, event planning, recognition & incentive programs, and engagement campaigns - with creativity, flexibility, and a commitment to results.

Mr. May's expertise includes creating amazing incentive trips, matching the perfect destination and venue to each group's audience and goals, creative graphic design and communication techniques, and motivational incentive program rules.

Under Mr. May's leadership, Spear One has quintupled in size and expanded its international presence. Spear One has won numerous industry awards, including Best Places to Work in the Meetings Industry by Meetings & Conventions magazine and a Motivation Masters Award by Incentive Magazine.

Mr. May is a strong industry supporter serving as the Vice-Chairman of the Incentive Research Foundation, a past member of the Performance Improvement Council of the Incentive Marketing Association, on the advisory board for Incentive Magazine, and a frequent industry presenter.

Mr. May recently published 12.5 Steps to a Perfect Incentive Program, a comprehensive how-to guide packed with 70 pages of incentive tips, actionable advice, and industry research. The Spear One team of meeting planners have also turned out several free e-books focused on group meetings and incentive travel - Meeting Planner Review of All-Inclusive Resorts with candid reviews, ratings, and rankings of their top 36 all-inclusive resorts for groups; the Maui Incentive Travel Guide featuring resort reviews, top group activities, and island fun facts; and The Incentive Travel Guide for Kauai, Lanai, and The Big Island.

Please visit http://www.spearone.com for more information.

Mr. May can be contacted at +1 972-661-6010 or mike.may@spearone.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.