Editorial Board   Guest Author

Mr. Panto

Darren Panto

Business Development Director, iRiS Software Systems

Darren Panto, Business Development Director for iRiS Software Systems is responsible for establishing and building long term relationships with the major hotel and cruise-line groups as well as hotel brands. Through key industry partnerships Darren has built the utilization of mobile concierge systems within the hotel environment and has formed essential connectivity partnerships to enhance operation efficiencies for hoteliers. A people person, Mr. Panto's philosophy is one of working with customers as partners. He started his career in the industry studying a business degree with tourism (BA Hons), focusing on tourism law. Following a spell as a professional cricketer with Sussex CCC (UK), Mr. Panto took some time to travel and experience cultures worldwide, before spending summers in France and Spain working as an overseas holiday representative. Mr. Panto started working in the tour operator industry 25 years ago working for Intasun and Longwood holidays. He started at the bottom and worked his way up, continuing his career at Peltours as Sales & Marketing Director on the Executive Board. He held the Sales Director position at Mosaic Holidays for two years, and prior to joining iRiS Software Systems he worked as an independent consultant. His work has covered all aspects of the business including customer care, brochure development, website production, marketing, contracting, public relations, sales and product development. Mr. Panto has exceptional knowledge of working with Israel, Egypt, Jordan, UAE, South Africa, Canary Islands, France, Spain, USA, New Zealand, Turkey, Sri Lanka and Morocco

Please visit http://www.iris.net for more information.

Mr. Panto can be contacted at 4402070999242 or darren@iris.net

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.