Editorial Board   Guest Author

Mr. Abraham

David Abraham

CEO & Co-Founder, Outpost

David Abraham is the co-founder of Outpost - a network of coworking, coliving for location independent entrepreneurs, creatives, and professionals with multiple locations in idyllic destinations.

This idea for Outpost was born out of Mr. Abraham's experience traveling and working globally. He noticed people packed tightly inside coffee shops working away on their laptops. Why couldn't these people do the same from an idyllic location? He set out to create a community of those who dared to live and work from anywhere traveling to beautiful destinations across Asia.

Outpost opened in 2016 in Ubud, Bali to serve a diverse community of remote workers. It expanded to locations across the island and throughout Southeast Asia. Today, Outpost is Bali's biggest co-living operator and is expanding in select Asian markets.

Prior to joining the hospitality industry, Mr. Abraham's career spanned from Wall Street and the White House to remote African villages. He has advised on international investments and worked on rural development projects. He also wrote an award-winning book on creating sustainable resource use and supply in a green society.

Mr. Abraham's opinions have been published in The New York Times, The Los Angeles Times, and The Wall Street Journal. He is a Senior Fellow of the New Foundation in Washington DC, a life member of the Council on Foreign Relations, and has testified in front of Congress. David received degrees from Boston College and Tufts University.

Please visit http://www.destinationoutpost.co for more information.

Linkedin Profile: linkedin.com/in/david-abraham-73960a1

Mr. Abraham can be contacted at +62 82144403360 or david@destinationoutpost.co

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.