Editorial Board   

Mr. Young

Alan Young

SVP Marketing and Strategic Partnerships, TrustYou

Alan Young began his hospitality/travel technology focused career 25 years ago when he began working in an operational capacity with Four Seasons Hotels based in Toronto, Ontario. During this time his interest in the technology aspect of the hospitality industry intensified and he began to work towards moving from operations into the tech side of the business. Mr. Young has held executive level positions with Newtrade Technologies (Expedia), Hotel Information Systems (Softbrands), Hotel Booking Solutions and IBS Software focused on marketing and selling software applications to the global hospitality industry. Most recently, Mr. Young held the position of Vice President, Field Marketing at Infor where he was instrumental in driving pipeline for the worlds 3rd largest ERP company. Mr. Young is past Chair of The Board of Directors of The OpenTravel Alliance, a global hospitality/travel industry technology standards association. Alan has also been very involved with other industry associations most notably AHLA, HEDNA and HTNG. Alan has been a guest speaker at World Travel Mart, HITEC, HEDNA, The HOT Conference and a number of other industry events.

Mr. Young can be contacted at 214-377-1102 or alan.young@trustyou.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.