Editorial Board   Guest Author

Ms. Hutchins

Amy Hutchins

Lead Product Manager, BookingSuite (USA), Inc.

Amy Hutchins is a software professional with 12 years of experience designing and building consumer software and online services solutions. She is a Lead Product Manager at BookingSuite, and has spent the past three years focused exclusively on solutions for the hospitality industry. An advocate for non-tech-savvy consumers, Amy emphasizes a premium user experience in all software products. In her current role, Amy has traveled all over the world meeting with hoteliers and learning about their specific pain points and everyday work experiences. By analyzing the nuances of how different hospitality software systems interact with each other, Amy strives to empower properties of all sizes by providing simple end-to-end software solutions to meet their unique needs. She loves the challenge of taking conceptually difficult tasks and distilling them into easy and intuitive solutions to facilitate increased productivity in work and life. Before focusing on hospitality, Amy spent seven years at Microsoft in the Windows division. She spent much of her time in the identity and security space there. She brings that strong background to the hospitality industry, where she works to ensure a safe and enjoyable experience for hotel staff and guests alike. Amy graduated from Duke University with a major in Computer Science and minors in Economics and Classical Civilizations. She doesn't get to use the latter quite as much as she had hoped, but it does prove useful when she's traveling to historic destinations.

Please visit http://suite.booking.com/ for more information.

Ms. Hutchins can be contacted at 314-302-9952 or amy.hutchins@booking.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.