Editorial Board   Guest Author

Mr. Ryskamp

Geoffrey Ryskamp

Global Head of Hospitality, Travel & Leisure, Medallia

Geoffrey Ryskamp is the Global Head of Hospitality, Travel & Leisure for Medallia. In this role, he leads a team that designs, enhances, and deploys enterprise solutions to empower customer experience objectives of Fortune 500 hospitality companies.

Throughout his career, he has worked on projects in the hotel, vacation ownership, food & beverage and gaming segments and carried out asset management, capital planning, revenue management, financial performance analysis, corporate brand benchmarking analysis, market studies and economic impact analysis. Prior to joining Medallia, Mr. Ryskamp served as the Director of Asset Management for Pebblebrook Hotel Trust, was part of the Business Intelligence team at Choice Hotels International and in the Hospitality Consulting practice at PwC. He has held management and operational roles with Hilton Worldwide, Marriott International, Starwood Hotels & Resorts, Radisson Hotel Group, Dolce International and Levy Restaurants.

Mr. Ryskamp is a sought after speaker most recently in June 2019 at the Medallia Hospitality Experience Conference - Hospitality Customer Exchange. Using Employees to Better Understand the Guest Experience.

Mr. Ryskamp graduated with Honor from the Eli Broad College of Business at Michigan State University with a B.A. in Hospitality Business and a minor in Real Estate Investment Management. He also holds a Master of Business Administration from the Robert H. Smith School of Business at the University of Maryland and currently serves on the International Alumni Executive Board for Michigan State University.

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

Mr. Ryskamp can be contacted at geoff@medallia.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.