Editorial Board   Guest Author

Mr. Fliess

Kevin Fliess

Vice President Supplier Network Product Marketing, Cvent

Kevin Fliess has spent the past two decades in leadership positions across B2B and B2C technology companies. He's led marketing, product management, and general management functions across a spectrum of ventures - from early stage start-ups, to growth companies, as well as established world-class brands.

Mr. Fliess is currently VP of marketing at Cvent, where he leads product marketing, demand generation, and customer marketing for the Hospitality Cloud division. This includes Cvent's Group Marketing Solutions which span three online marketplaces that support a variety of meeting planners - the Cvent Supplier Network, EliteMeetings.com, and SpeedRFP.com - that expose hoteliers to hundreds of thousands of planners.

Before joining Cvent, Mr. Fliess led worldwide product strategy for Hewlett Packard's $1B direct-to-customer / ecommerce channel - HP.com.

Mr. Fliess also has extensive experience in the online travel industry. He was co-founder and CEO of TravelMuse, a social trip planning solution, which was acquired by Travora Media. He was also employee #1 at Room77.com, a leading meta-search site, where he led marketing, business development, and product management as GM.

Earlier, Mr. Fliess was director of Product Management and later VP of Product Marketing for all Emerging Solutions at SAP (mobile, enterprise search and xApps).

Mr. Fliess joined SAP by selling his first business, Venndia, a provider of collaborative workforce management software (similar to an early version of LinkedIn) to SAP.

Mr. Fliess is co-inventor on 8 patents, all in internet and software technology. He also serves as an advisor to two early stage internet ventures and sits on the Cornell Hospitality School Research Advisory Board.

Mr. Fliess holds a BA in Political Science and German from Washington and Lee University.

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

Mr. Fliess can be contacted at +1 866-318-4358 or kfliess@cvent.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.