Editorial Board   Guest Author

Mr. Xavier

Brandon Xavier

Founder, OnCall

Brandon Xavier is the Founder of OnCall, a mobile (for iOS and Android devices) service that enables consumers and businesses to recruit and retain experts from a multitude of industries. Along with reviews or background information about each professional, as well as the freedom to video chat with the candidates of your choosing, OnCall allows you to find and hire the right specialist - in just a few minutes. This achievement represents a broader theme concerning Brandon's approach to technology, and, with regard to clients and consultants, a more immediate and intimate way for businesses to connect with colleagues throughout the world. That principle humanizes technology: It is Brandon's acknowledgment that we are inherently social beings - we value face-to-face communications, or the appearance thereof - and, to the extent that a mobile application can bridge oceans and continents and reconfigure data into a high-resolution image of a friend or coworker, that the only thing separating two people at opposite sides of the globe is a wafer-thin piece of polished glass, when technology makes this possible - when it gets out of the way - it fulfills our most humane instincts. Brandon makes that experience possible by combining the eternal values of the liberal arts with the timely virtues of the latest forms of technology. This union gives users the options they want with the sense of personalization they crave. A native of Toronto, Brandon holds a BSc in Computer Science from Staffordshire University (UK) and an MBA from the University of Toronto.

Please visit http://on-call.me/ for more information.

Mr. Xavier can be contacted at 416-877-2746 or brandon.xavier@voxsync.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.