Editorial Board   Guest Author

Mr. Butler

Stuart Butler

Chief Operating Officer, Fuel Travel

Stuart Butler is the Chief Operating Officer at Fuel Travel, a full-service agency and software provider for the hospitality industry.

A native of Horsmonden, England, Mr. Butler moved to the United States in 2001 and has spent the past 18 years implementing technology and overseeing marketing strategies for hundreds of hotels worldwide.

With a degree in Physics with Space Science and Systems from the University of Kent at Canterbury and a background as a Coldfusion programmer and project manager, Mr. Butler leverages cutting-edge technology and takes a solutions-minded and innovative approach to everyday marketing challenges.

He is also a keynote speaker, a co-host on HSMAI's This Week in Hospitality Digital Marketing show, and has published more than 100 episodes of the industry's #1 weekly marketing podcast - The Fuel Hotel Marketing Podcast. On the podcast, Mr. Butler and his team of Fueligans discuss industry trends and provide tangible marketing advice.

Fuel helps maximize market share and profitability for independent hotels, resorts, condotels, and management groups by providing a comprehensive suite of marketing services, these include website development, SEO, SEM, Email marketing, Social Media, and Analytics.

In addition, the Fuel Booking Engine, Fuel AI-Powered CRM & Marketing Automation, Fuel Mobile App & Digital Key, and Fuel Gauge Analytics Dashboard software products help properties drive more direct bookings and reduce reliance on third-party channels.

Please visit http://www.fueltravel.com for more information.

Mr. Butler can be contacted at +1 843-848-2164 or stuart@fueltravel.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.