Editorial Board   Guest Author

Mr. Mizes

Ben Mizes

CEO, Clever Real Estate

Ben Mizes is the Co-Founder and CEO of Clever Real Estate, the free online service that connects you with a top-rated, full service real estate agent who can help you save thousands on commission. Clever was founded on the idea that home buying and selling is too expensive and fraught with hidden fees. By offering a discount solution that still provides all the services you come to expect from an agent, Mr. Mizes hopes to disrupt a stall industry.

Mr. Mizes' real estate journey to become the CEO of a thriving real estate tech start-up began in St. Louis, Missouri, his hometown. He invested in several multi-family properties right out of college with his business partner and Clever Real Estate's CSO, Luke Babich. Mr. Mizes became obsessed with real estate investing, and he's now an active real estate investor with 22 units in St. Louis, and a licensed Real Estate Agent in the State of Missouri.

Mr. Mizes realized the real estate industry was ripe for disruption when he saw the ridiculously high fees associated with Realtor commissions. These commissions are typically five to six percent of the home's value - which can seriously cut into profits. Of course, home sellers still need the expertise and knowledge that real estate agents provide. Mr. Mizes founded Clever Real Estate to solve this problem by offering discount solutions with the same quality of service.

Mr. Mizes is a graduate of Indiana University - Bloomington business school, and he's passionate about real estate, investing, and start-up. You can connect with Ben on LinkedIn and follow his real estate investing blog here.

Please visit https://www.listwithclever.com for more information.

Mr. Mizes can be contacted at +1 925-964-3909 or ben@movewithclever.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.