Editorial Board   Guest Author

Mr. Arner

Michael Arner

Chief Technology Officer, RoamingAround.com

Michael Arner is the CTO and a principal at RoamingAround.com, an industry and thought leader for location-based services with particular expertise in Hospitality. His team is comprised of veteran superstars from Mobile Payments and Mobile Carrier Applications. The RoamingAround platform is the most sophisticated, most flexible, most comprehensive solution currently on the market for hyper-personalized, location-contexted, dynamic mobile engagement and machine learning. It is also one of the very few to focus on the particular opportunities offered in Hospitality. Prior to RoamingAround, Mr. Arner was the co-founder and CTO of ROAM Data, a leading mCommerce platform provider. ROAM Data grew from zero to a $26M annualized run rate before being majority-sold for $120M to Ingenico. ROAM turns merchants' mobile devices into secure point of sale (POS) terminals and turns the mobile marketing channel into a mobile sales channel by enabling secure commerce in mobile applications with convenient mobile checkout. The company won the 2010 Technology Innovations Award at ETA. Mr. Arner was also the CTO and co-founder of Marbles, the world's first thin-client mobile software company focused on enterprise mobile workforce applications. Marbles was also the winner of multiple innovation awards. A longtime interdisciplinarian, Mr. Arner received his B.S. in Mathematics and Computer Science from Carnegie Mellon University and his Ph.D. in English Literature from Boston University. He has published essays on art and technology in both academic and popular presses.

Please visit http://www.roamingaround.com for more information.

Mr. Arner can be contacted at 978-777-8787 or marner@roamingaround.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.