Editorial Board   

Mr. Small

Sam Small

Vice President - Developing Markets, Bamboo Living

After a successful career in mass media, culminating with 8 yrs service in the unique position of V.P. of Broadcast Production at Prudential Financial where he directed and edited over 200 national TV spots promoting the firm through one of the largest public offerings in the history of Wall Street, Sam Small has turned his sights towards promoting Bamboo as a sustainable and globally appropriate construction material. Originally a customer of Bamboo Living, Mr. Small was so impressed with the product and the company that he became directly involved. He has so far supervised the assembly and finishing of three bamboo structures, and currently lives in a bamboo house on Maui, Hawaii. If you need a boardroom conference-table hand-built from salvaged, rare Maui Koa, see another of Sam's passions at http://ecomauikoa.com Visit http://bambooliving.com for more information on Bamboo Living.

Mr. Small can be contacted at 973-271-0788 or sam@bambooliving.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.