Editorial Board   Guest Author

Mr. Sullivan

Tim Sullivan

Chief Sales and Marketing Officer, Cendyn

As the Chief Sales and Marketing Officer of Cendyn, Tim Sullivan oversees global sales, business development, marketing, product management, and client success. Previously President of Cendyn/ONE, where he brought an integrated hotel CRM and digital marketing platform to market, he is now responsible for Cendyn's global expansion and strategy for the Cendyn Hospitality Cloud. During his eight-years with the company, Mr. Sullivan has played a key role in helping transform Cendyn into a cloud-based software and services company that is revolutionizing the hospitality industry. Prior to joining Cendyn, Mr. Sullivan founded Godengo (now GTxcel) to create a national online advertising network and content distribution platform for luxury lifestyle magazine publishers. As CEO of Godengo, he set the strategic vision for the company and led the creation of an innovative SaaS platform which is in use today by thousands of publications. Prior to starting Godengo, Mr. Sullivan worked at NTT Communications, the world's largest telecommunications company. During his eight years with NTT, he held leadership positions in Interactive Development, Product Management, and Corporate Marketing, where he was responsible for global digital advertising and e-commerce strategy across the US, Europe, and Asia. Mr. Sullivan started his career in hospitality technology and digital marketing by creating the first online travel portal for the city of New Orleans, The New Orleans Connection. He studied Art and Design at Louisiana State University.

Mr. Sullivan can be contacted at 561-419-2014 or tsullivan@cendyn.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.