Editorial Board   

Mr. Arenas

John Arenas

Chief Executive Officer, Worktopia

A recognized authority on flexible workplace strategies and a founder of Worktopia, John Arenas brings to the innovative company more than 20 years experience in commercial real estate. For 12 years of that time, he was involved in developing and operating business centers and globally marketing work mobility products. For the past 15 years, Mr. Arenas has been involved in helping to make companies operationally automated through software development. As chairman and CEO of STRATIS Business Center, Inc., Mr. Arenas brought the company from start up in 1997 to a successful merger with Regus Business Centres (RGU: London Stock Exchange) in which first round STRATIS investors realized an eight-fold return. Prior experience also includes tenure as a commercial real estate lender for Citigroup, and project engineer for Turner Corporation. Mr. Arenas holds a B.S. degree in civil engineering from Rutgers University and a Masters degree in business administration from the University of Michigan. Worktopia, Inc. is the global leader in On-Demand Workspace procurement services with over 1,000 workspace venues in 50 countries, including short meeting space, term office space and virtual offices on demand. For more information visit www.worktopia.com

Mr. Arenas can be contacted at 914-468-0812 or john.arenas@worktopia.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.