Editorial Board   Guest Author

Mr. Schaedle

Scott Schaedle

Founder, Quore

Scott Schaedle founded Quore in 2012 after identifying the need for a solution to revolutionize and streamline hotel operations. Raised in a family rooted in the hospitality industry, Mr. Schaedle's background - combined with his advertising and graphic design expertise - inspired him to create Quore. Mr. Schaedle is the driving force behind the vision of the company and designed Quore through a collaboration between hoteliers, designers and software developers. In just a few short years, Quore grew from a few employees to 32, and is now located in an office that will allow for a 50 percent growth in staff. Under Mr. Schaedle's leadership, Quore surpassed its three-to-five-year plan in the first three months of business and now has more than 60,000 users at more than 2,100 hotels, including properties in leading management companies like: Chartwell Hospitality, InterMountain Management Company, McKibbon Hotel Management, InnVentures, Dimension Development, Newport Hospitality Group, and Vision Hospitality Group & NewcrestImage. In 2016 Quore was selected as a preferred software vendor for two of the world's largest lodging companies, InterContinental Hotels Group (IHG) and Choice Hotels International, Inc. In November 2016, Mr. Schaedle was named one of the top innovators in hotel operations by Lodging Magazine. Mr. Schaedle plans to continue the momentum of Quore's success by expanding Quore's suite of features and continue to invest in top-tier talent to strengthen its product offering to new and existing customers. Prior to founding Quore, Mr. Schaedle developed Central Equine, an equestrian marketing and advertising company at the age of 23. Holdings included an internationally distributed publication along with one of the largest equine website at the time, changing the way high-end horses are bought and sold to this day.

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

Mr. Schaedle can be contacted at 877-974-9774 or scott.schaedle@quore.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.