Editorial Board   

Mr. Pesik

Greg Pesik

President & CEO, Passkey International

Greg Pesik is President and CEO of Passkey. Mr. Pesik brings extensive hospitality and travel information technology experience to Passkey.

Prior to joining Passkey, Mr. Pesik served as Senior Vice President of Transport, Travel, and Hospitality at Talus Solutions which was acquired by Manugistics in late 2001. During his tenure, Mr. Pesik helped position the company as the leading provider of profit optimization technologies and orchestrated Talus Solution's move into new industries such as gaming.

Before joining Passkey, Mr. Pesik oversaw an industry portfolio that included hotels, passenger airlines, cruise lines, cargo, ocean shipping, rail, trucking, and rental cars. Prior to Talus Solutions, Mr. Pesik was Vice President and Director of Business Development at Aeronomics, Inc. where he first entered the field of yield and revenue management software. He has also held lead consulting and management positions for Andersen Consulting (Accenture) and KPMG Peat Marwick (Bearing Point), both in the fields of hospitality and travel.

Mr. Pesik is a frequent guest lecturer at Cornell University and speaker at industry forums. Mr. Pesik holds an MBA from the Johnson School at Cornell University and a Bachelor of Science degree from the Cornell School of Hotel Administration.

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

Mr. Pesik can be contacted at +1 617-237-8200 or gpesik@passkey.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.