Editorial Board   

Mr. Rush

Rob Rush

CEO, LRA Worldwide

Rob Rush is President & CEO of LRA Worldwide, Inc. a leading consulting and research company that specializes in Customer Experience Management (CEM). Rob co-founded the company two decades ago, and has helped grow it to its position as a leader in CEM consulting. Based outside of Philadelphia, LRA relies on an integrated suite of services designed to help organizations measure and improve service quality, employee performance, customer satisfaction, retention and profitability. LRA's service offerings include customer experience strategy and design, customer and employee research, the design and development of corporate standards and practices, customer service training, and quality assurance. LRA has deep sector expertise in the hospitality, leisure, sports, entertainment, and travel industries, and is exploring emerging sectors such as automotive, financial services, and healthcare. Clients include the PGA TOUR, Six Flags, Churchill Downs, Starwood Hotels & Resorts, MGM Mirage, Hyatt Hotels, the ARAMARK Corporation, NetJets and Quest Diagnostics. Rob is active in the American Hotel & Lodging Association and was recently interviewed by editors of The Wall Street Transcript for its CEO Spotlight Series. In addition to serving on the Hospitality Forum Editorial Board, Rob is a frequent contributor to leading marketing and industry trade publications such as Brandweek, Golf Magazine, CRM Magazine, US Banker, Resort & Recreation and Casino Journal. Recently, Rob was a featured speaker at the North American Conference on Customer Management, the National Institute of Golf Management and InfoShare 2005. Mr. Rush is a graduate of Cornell University. You can visit the LRA website at www.lraworldwide.com

Mr. Rush can be contacted at 215-449-0301 or rob.rush@lraworldwide.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.