Editorial Board   Guest Author

Mr. Chao

Daniel Chao

General Manager, Novotel Nanjing East and Novotel Nanjing Central

Daniel Chao is the General Manager of Novotel Nanjing East and Novotel Nanjing Central. The Novotel Nanjing Central is located in the center of downtown Nanjing and caters for business and leisure travelers, while the Novotel Nanjing East is perfect for business travelers and has large versatile facilities for conferences and events. He is responsible for aspects of daily operations, sales and marketing and strategic planning. Prior to moving to Nanjing he was General Manager of hotels in Beijing, China and Africa. Mr. Chao's 24 year hospitality industry career began as a university student working part-time in restaurants. This evolved into restaurant management and eventually to hotel management. Daniel has always been fascinated by the duality of hotel management- with its creative, artistic side combined with its rigorous financial aspects - “It's great to be able to develop concepts and services then see how those creations generate real measurable results”. Working primarily internationally Mr. Chao has exercised his profession in the Middle East, Africa, Asia, Europe and South America which has given him great insights into what aspects of the industry are truly universal and what aspects need to be significantly tailored to fit local teams and consumers. Mr. Chao holds a bachelor's degree in humanities and an MBA from ESSEC University, Paris, France. Daniel is married and has two sons. In his free time he is a voracious reader of anything on topics ranging from management, to mathematics, popular science, history and fiction.

Mr. Chao can be contacted at 8613851580660 or danielchao@outlook.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.