Editorial Board   Guest Author

Mr. Bhandari

Ravneet Bhandari

Chief Executive Officer, LodgIQ

With over two decades of experience in the Hospitality and Gaming industries, Ravneet Bhandari is a leading expert and pioneer in strategic revenue growth and optimization. He has an exemplary track record of building visionary and entrepreneurial teams at various organizations, and has delivered more than $1B in holistic revenue gains over the course of his career. Mr. Bhandari was the first-ever Head of Revenue Management for Hyatt International, and subsequently for Caesars Entertainment, and is credited with creating and leading the integrated discipline of Revenue Strategy, Marketing and Technology for Trump Entertainment Resorts. He also served as an Executive Consultant for Starwood Capital, where he advised on, and managed various aspects of business strategy and portfolio optimization for Louvre Hotels. Most recently, he was the Chief Commercial Officer for Nor1 Inc. Mr. Bhandari is the Founder and CEO of LodgIQ™; a start-up dedicated to providing advanced revenue optimization technologies to the travel industry. Their breakthrough next-generation revenue optimization platform, LodgIQ RM™, was developed by seasoned travel executives and Silicon Valley technologists. Built around a multi-source big data eco-system, LodgIQ RM™ combines sophisticated machine learning with an intuitive and powerful user interface to deliver advanced recommendations and actionable analytics. The platform is designed to think, learn and morph with each user's unique clickstream enabling the user to make optimal revenue decisions. LodqIQ has headquarters in New York City, and maintains offices in Silicon Valley and Bangalore.

Mr. Bhandari can be contacted at 646-453-7699 or showme@LodgIQ.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.