Editorial Board   Guest Author

Mr. Torbet

Peter Torbet

Director, Product Inovation, Acentic

Peter Torbet has been with Acentic since he graduated with an Honours Degree in Product Design from De Montfort University, which included a placement at Aston Martin. On graduating, Mr. Torbet joined Granada Business Technology to head up the design team, overseeing the Hospitality Industry's first use of a full screen UI, evolving into the industry's first animated Flash User Interface.

Mr. Torbet's remit moved from a UK-centric footprint to worldwide in 2003 on the formation of Acentic, where he headed up the European Design Studio. With his enthusiastic nature and visionary concepts, he soon found himself becoming lead presenter at client presentations to key accounts including Hilton, Starwood, Accor, Marriott, IHG and subsequently industry events.

During this time, Mr. Torbet's role expanded from that of not only the UI, but the wider guest experience and in turn the technology to deliver that experience. In his role as Director, Product Innovation, he enjoys looking at products from a creative technologist perspective, identifying opportunities, defining and taking product specification and development from proof of concept stage through to market.

Mr. Torbet works very closely across all disciplines within Acentic, from Operations, Product Management and R&D, through to Sales. An advisor to the Executive Board of Acentic, his global remit sees him travelling the world to support all key territories including Asia, the US and EMEA.

Please visit http://acentic.com/ for more information.

Mr. Torbet can be contacted at 4401525844930 or peter.torbet@acentic.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.