Editorial Board   

Mr. Slye

Jeff Slye

Senior Consultant, Five Winds International

Jeff Slye is a Senior Consultant with Five Winds International and has fifteen years of consulting and software solutions expertise and has led and created sustainability initiatives for organizations across the United States and Canada. Mr. Slye combines his business background and commitment to sustainability to offer a unique perspective on sustainability issues and their relationship to core business objectives and processes of organizations. He is a specialist within the hospitality industry and has worked with over 100 hotels and restaurants, including Kimpton Hotels and Restaurants and Destination Hotels and Resorts and is currently a member of the American Hotel and Lodging Association's Sustainability Task Force. Mr. Slye's background prior to Five Winds International was as CEO of Business Evolution Consulting (BEC), a sustainability consulting firm. Prior to BEC, he was in business development and international affairs with a high-tech communications firm and lived in London heading up the company's European business development efforts. Mr. Slye is a cum-laude graduate from the University of California, Los Angeles (UCLA) with an emphasis on international relations.

Mr. Slye can be contacted at 415-871-1932 or j.slye@fivewinds.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.