Editorial Board   Guest Author

Ms. Johnson

Casi Johnson

Vice President Operations, M3 Accounting & Analytics

Casi Johnson is Vice President of Operations for M3 Accounting + Analytics, a leader in hotel-specific accounting software, operations reporting, business intelligence and analytics, processing more than $8 billion in financial transactions for more than 3,000 properties. Ms.Johnson has worked in the hotel industry since 1995 and for M3 since 2000, focusing on the technology side of the business for the past 14 years. A graduate of the University of Tennessee with a Bachelor of Science degree in Hotel and Restaurant Administration, Casi has worked in a variety of roles in the industry, including General Manager. In 2000, she joined M3 as Director of Training, and then was promoted to Support Manager in 2005 and to Vice President of Operations in 2007. In 2009, Ms.Johnson opened M3's Tampa, Florida training center, where she continues to expand the service department for new products and training. Her goals are to achieve service excellence, while maintaining efficiency to keep costs low for customers. Ms.Johnson earned her Master of Business Administration at the University of South Florida in 2012 and is a member of the International Customer Service Association. She also serves as adjunct professor at the University of South Florida teaching Managerial Finance and Accounting for the Hospitality Industry.

Ms. Johnson can be contacted at 850-217-2927 or casi@m3as.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.