Editorial Board   

Mr. Filsinger

James Filsinger

Chief Executive Officer, EZYield

A veteran of more than 14 years in the travel industry, James Filsinger was appointed CEO of EZYield in November 2010. EZYield is the originator and industry leader of automated online distribution management solutions for the worldwide hospitality industry. More than 3,500 hotels in 92 countries utilize EZYield's advanced channel management software to streamline the distribution of rates and inventory to 500 forward distribution channels in multiple languages and 168 currencies. Prior to joining EZYield, Mr. Filsinger served as CEO and General Manager for Moneydirect Ltd., an international joint venture between Sabre Inc. and Amadeus IT. As launch CEO, he successfully led the company through an aggressive global expansion to proactively address changing market conditions and anticipate client needs and requests for future product and service capabilities. In his 12 years with Sabre, Mr. Filsinger held a variety of leadership roles, including vice president of new business ventures, director of strategic marketing and director of ecommerce strategy. He holds a bachelor's degree in accounting and a master's of business degree from Washington State University.

Mr. Filsinger can be contacted at 321-765-8486 or jfilsinger@ezyield.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.