Editorial Board   Guest Author

Mr. Maggio

Anthony Maggio

Co-Founder & Head of Product, CheckMate

Anthony Maggio has spent most of his career finding ways to improve customer experiences. As frequent business travelers, Maggio and his CheckMate co-founders, Drew Patterson and Brian McManus, observed that the hospitality industry lagged behind others in the travel sector, particularly car rentals and airlines, when it came to early adoption of mobile technology. Together they set out to bring innovative, mobile, customer experiences to the hotel industry. 
Mr. Maggio is responsible for product management and customer success. Prior to co-founding CheckMate, Maggio started a new form of travel agency for Jetsetter, using the insight of experienced travel writers to develop and organize custom trips for the site's members. As the strategic projects leader at Jetsetter, he expanded the company into media sales and lead generation for high-end travel providers. Early in his career, Mr. Maggio was a business technology analyst at Deloitte Consulting where he spent 80 percent of his time living out of hotel rooms and gaining important insight into their operations. Mr. Maggio is a University of Pennsylvania alumnus, with a degree in Political Science.

Please visit www.checkmate.io for more information.

Mr. Maggio can be contacted at 8889972432504 or anthony@checkmate.io

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.