Editorial Board   Guest Author

Mr. Woodman

Henry Woodman

Founder & President, ICE Portal

Henry Woodman's international travel promotion career spans over 30 years beginning in television and film production. Since 1984, as co-founder of WoodMark productions, Mr. Woodman traveled the globe producing and directing travel videos for tourist boards, airlines and destination marketing offices. He produced major television programs in the United States and Latin America. For his work in network television, Mr. Woodman has earned four Emmy nominations.

In 1997 he founded World Travelvision (WTV), a leading content provider for Internet Travel and Tourism. WTV pioneered and perfected Digital Brochures and Virtual Reality 360° Panoramic Photography. He is considered one of the travel industry's leading experts on visual internet content.

In 2004, Mr. Woodman founded ICE Portal (ICE) and ICE acquired World Travelvision. ICE Portal, (ICE being an acronym for Internet Content Exchange), is the leading hospitality technology platform to manage and distribute hotel visuals. Client list includes major international hotel chains such as Hilton, Wyndham, Hyatt, Accor, Choice Hotels and Best Western. ICE delivers hotel visuals to all the major distribution channels (GDS, OTA, Search and Social Networks) in the proper specs and provides their clients with an overall content score, allowing them to improve their rankings across all the OTAs. 54,000 hotels worldwide utilize ICE Portal's photo management and distribution services and the figure continues to grow quarter to quarter.

Mr. Woodman is a Florida native and a graduate of the University of Arizona. He is trilingual, speaking English, Spanish, and French fluently, and is a natural entrepreneur. He recently completed his MBA in Entrepreneurship at NOVA Southeastern University.

Mr. Woodman can be contacted at 954-893-6778 or henry@iceportal.com

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.