Editorial Board   Guest Author

Mr. Hvisdos

Michael Hvisdos

Founder & CEO, InQuizo

Michael Hvisdos is founder and CEO of InQuizo, a contemporary Business Solution Agency that helps Fortune 500 companies and start-ups worldwide compete in today's ever changing business environment by developing and implementing innovative solutions, strategies, and messaging to accelerate growth for their Business, People and Customers. Mr. Hvisdos's experience included VP Sales & Marketing for Maritz Loyalty and Motivation where he was responsible for growth. He lead Microgy's renewable energy business as Executive Vice President and COO where he was responsible for growth of the business including Business Development, Project Engineering, Construction, Strategic Relationships, Project Funding, Technology, Marketing, Branding, and Public Relations. In addition, Mr. Hvisdos has held key leadership positions with GE Infrastructure, Water & Process Technologies a $2 billion water treatment and services division of General Electric and with Environmental Management Corporation, a $60 million water, utilities and production outsourcing division of BOC Gases. At GE Infrastructure, Water & Process Technologies Mr. Hvisdos lead the commercialization of GE's water & wastewater outsourcing platform and he has global responsibility for a $140 million business unit.

Mr. Hvisdos can be contacted at 163-640-5078 or info@inquizo.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.