Editorial Board   Guest Author

Mr. Chin

David Chin

Director of Information Technology, Stanford Hotels Corp.

David Chin is director of Internet Technology for Stanford Hotels Corp., a San Francisco-based company specializing in the management, ownership and development of full-service hotels. Mr. Chin is responsible for Stanford's global IT strategy, network infrastructure, enterprise applications, telecommunications, and hotel technologies for its 16 properties. He also manages Stanford's multiple data centers and the support staff that operates at all hours. Mr. Chin has an extensive educational background including a Masters in Business Administration with a focus in Technology Management; a Bachelor of Science in Management Information Systems, Business Management, and Human Resources Management; as well as considerable technology certification achievements. Mr. Chin recently earned the distinction of Certified Hospitality Technology Professional, of which there are less than 300 in the world today.

Mr. Chin can be contacted at 415-398-3333 or dchin@stanfordhotels.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.