Editorial Board   Guest Author

Mr. Kessler

Michael Kessler

Chief Executive Officer, ReviewPro

Michael Kessler is the CEO of ReviewPro, the market leader in guest experience management. He is committed to continually driving the development of the latest in hospitality technology and bringing it to ReviewPro's 55,000 global clients.

ReviewPro provides a powerful set of tools and processes to help hoteliers with guest experience management. By collecting guest feedback across all key touch-points in the hotel journey, and managing it on one central dashboard, brands can gain valuable insight into areas where operational and service improvements are needed. Hoteliers can take quick action to fix problems, even while the guest is still on property. Guest insights can be leveraged to elevate the hotel experience, boost online reputation, improve rankings on OTAs and TripAdvisor, and increase revenue.

Previously to ReviewPro, Mr. Kessler founded a tech company in Germany and later created a joint venture with NTRGlobal. Since joining ReviewPro as VP of Sales, then as CRO, and now as CEO, he has driven the company's growth and revenue. Having been a business leader in the SaaS industry for the last 20 years, Mr. Kessler has a wealth of experience in driving growth and innovation in competitive and fast-paced environments.

With his diverse expertise, Mr. Kessler is a sought-after public speaker in online reputation, guest experience in the hotel industry, customer acquisition, and SaaS companies. As a seasoned speaker and industry expert, he frequently participates at key hospitality industry events and digital travel conferences worldwide including ITB, WTM, AHC, and UNWTO Seminars, as well as other tech events such as CeBIT and Systems.

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

Mr. Kessler can be contacted at +1 404-948-4001 or mkessler@reviewpro.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.