Editorial Board   Guest Author

Mr. Tossell

David Tossell

Vice President, DataArt

David Tossell, CTC, Vice President, DataArt started in the mailroom of his family's travel agency 20+ years ago and made his way across the industry working for companies such as Sabre, Travelocity and Virtuoso. David joined DataArt in 2014 as Vice President, Travel & Hospitality Practice, having most recently served as Vice President of Marketing for WMPH Vacations / iCruise.com. Mr. Tossell is a serial entrepreneur, with experience ranging from global product marketing & development, to marketing promotions, business operations, SEO/SEM, and email marketing. Over the course of his career, he led many start-up businesses, including the Sabre Rewards travel agent loyalty program, and APInet, the travel distribution industry's first extranet. Most recently, Mr. Tossell oversaw the creation of TimeshareAdvisor - a review website for timeshare owners. At Travelocity, David oversaw the account team for the affiliate / private label distribution business with over 1,900 partners including Yahoo, AOL, American Express and AAA. During his time as CEO of CruiseLabs, he lead the company to a “runner-up” spot in the PhoCusWright Travel Innovation Summit and went on to establish a global network of over 70 cruise research and booking web sites, Mr. Tossell received his BS in Business Administration from Pepperdine University and earned his Certified Travel Counselor (CTC) designation from The Travel Institute in 1997. He co-authored *Technology In The Travel Industry* (1998 edition), a textbook for The Travel Institute's CTC training curriculum. Mr. Tossell lives in Texas with his wife and two sons. The couple founded several programs in the Dallas / Fort Worth area aimed at helping families with Autistic children to travel and assisting with the education/rehabilitation of Autistic children via technology.

Mr. Tossell can be contacted at

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.