Editorial Board   Guest Author

Mr. Schrils

Gustaaf Schrils

Chief Information Officer, White Lodging

Gustaaf Schrils is currently the Senior Vice President and Chief Information Officer for White Lodging based outside Chicago.   He is a passionate member of the Executive Committee and responsible for leading all aspects of technology applied by this enterprise.   Mr. Schrils led the creation and successful execution of a complete digital transformation program and as a result build a resilient and highly scalable computing platform.    He leveraged enterprise wide information to drive business insights and continuous improvement.   He is a key advocate of technology to his colleagues.

White Lodging is a privately owned company that develops and operates 100 hotels representing 28 brands, 40 Restaurants, a Winery, Brewery and a Farm with almost $1.5B in gross revenue.  White Lodging employs 10,000 associates and has 10 hotels under construction.    White Lodging has won the 2018 and 2019 Gallup Great Workplace award, and recipient of 2019 Conde Nast Reader's choice award, Marriott Best Full Service Franchise Hotel and General Manager, Leisure Magazine number 1 resort hotel in the U.S. and number 2 in the world.

A proven leader, with over 30 years of hospitality technology experience, Mr. Schrils has been with White Lodging for 4 years now.  He is most widely recognized for his tenure of 20 years at InterContinental Hotels Group (IHG) where he held several senior technology positions with global responsibility.

Mr. Schrils is a board member for HTNG, member of several technology advisory committees and advisor to technology start up's and VC in Chicago. 

Mr. Schrils holds a Bachelor's Degree in Computer Engineering and a Master's Degree in Engineering Management both from the Florida Institute of Technology.   He was born in Curacao and is fluent in English, Spanish, Dutch and Papiamentu.

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

Mr. Schrils can be contacted at +1 219-472-2969 or gustaaf.schrils@whitelodging.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.