Editorial Board   Guest Author

Mr. Leutwyler

Ric Leutwyler

CEO, EventSpark

Founder. Servant Leader. Innovation Enthusiast. Ric Leutwyler is someone who has worn many hats - and he wouldn't have it any other way.

Mr. Leutwyler is passionate about making a difference and tapping into the full potential of the people around him. From small cubicles to corner offices, the phrase - “Leadership is Action, Not Position” - has always been a part of his workspace and his leadership style.

Much of his time is focused on strategy, innovation and the engagement of team members, customers and partners in finding new ways to create lasting value. Extensive experience with technology firms like AT&T, Pegasus Solutions, SkyTouch Technology and EventSpark, combined with more than 20 years of leadership roles within Cendant (Wyndham Worldwide), Best Western and Utell Hotels & Resorts provides him with a deep understanding of the technology needs of the hospitality industry. The opportunity to travel and work abroad in more than 30 countries has created an understanding of the complexities and benefits of operating from a global perspective.

Mr. Leutwyler has served on the board of several philanthropic organizations including his current role as board member for Orchard: Africa. To support social good on a broad level, he recently founded Philanthropegie - an organization dedicated to helping individuals, organizations and nonprofits achieve their philanthropic goals.

Mr. Leutwyler can be contacted at 602-723-0019 or ric.leutwyler@gmail.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.