Editorial Board   Guest Author

Mr. Turner

David Turner

President and CEO, Parallel 6

Parallel 6 CEO/President David Turner has been in the high-tech industry for more than 20 years with 15 years of leadership experience operating software as a service and managing technology and support teams around the world. He is currently the CEO/President of Parallel 6, a leading multi-channel, mobile technology platform provider and creator of Captive Reach. The Captive Reach technology platform influences consumer behavior, enhances brand recognition and builds strong client-customer relationships via the mobile handset. Mr. Turner has worked abroad with teams in Shanghai, China, traveling back and forth frequently up to 15 times per year. There he worked with key technology executives, clients, and partners in the Asia Pacific region. Prior to Parallel 6, Mr. Turner worked in Silicon Valley where he held many roles including the Vice President of Operations at Liberate Technologies, Vice President of Operations at DemandTec and Vice President of Technical Operations at MobiTV. Additionally he has served in multiple capacities as a Board of Director for technology companies both in the U.S. and abroad. Mr. Turner is a former US Marine and US Veteran. He is fluent in Spanish and conversationally adept in Mandarin. He holds a BS in Economics and a MS in Information Systems from Louisiana State University.

Mr. Turner can be contacted at 858-598-4604 or dturner@parallel6.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.