Editorial Board   Guest Author

Mr. Hoog

Andrew Hoog

CEO and Co-founder, viaForensics

Andrew Hoog is CEO and a co-founder of viaForensics, a leading-edge provider of mobile security products, committed to advancing the state of mobile security worldwide. His previous executive and consultative work includes positions with TricorBraun, one of the packaging industry's largest suppliers of glass and plastic containers, closures, dispensers and tubes; Express Scripts, which manages prescriptions for 100 million Americans; and Envision, LLC, a leader in the IT Staffing industry. Under Mr. Hoog's leadership, complemented by the intelligence and wisdom of his colleagues, viaForensics offers a unique services that provide broad coverage for the large mobile security attack surface, including mobile devices, apps and end users. As mobile apps and devices proliferate in the workplace, viaForensics' products allow companies and governments to be proactive rather than reactive in their approach to security. This advantage is critical for a variety of organizations around the globe. Mr. Hoog is also a trusted source for technology reporters and a sought-after commentator about safeguarding confidential material, having recently been interviewed by the New York Times about protecting businesses from data breaches. He has further addressed issues involving mobile security, explaining to readers of PCWorld about where people's data goes, how it is used and how much of it is encrypted.

Mr. Hoog can be contacted at 312-878-1100 or ahoog@viaforensics.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.