Editorial Board   Guest Author

Mr. Weinstein

Dave Weinstein

Vice President, Kube Systems, Inc.

David Weinstein has a broad range of experience in electronics and automotive fields spanning twenty years in various sales, marketing and customer service related roles. He understands many of the challenges faced by hotel brands within their brand, operations, and IT focused teams.

Mr. Weinstein is currently Vice President at Kube Systems Inc., a new brand of innovative charging and audio solutions for the hospitality industry. He leads sales, business development and the direction of the product roadmap.

Prior to his current role Mr. Weinstein held the position of Director, Harman Hospitality a division he started for Harman International, the largest audio and Infotainment Company in the world. As a result of creating this new business division he earned notoriety within the hospitality vertical as highly passionate and knowledgeable about quality audio & charging systems for the hospitality industry.

While a National Account Manager at Bang & Olufsen's hospitality division Mr. Weinstein had the great fortune to work for a graduate of Cornell's Hospitality Management program. It was through the mentorship and guidance of this individual that Mr. Weinstein learned about the hotel industry and its many stakeholders.

Rounding out Mr. Weinstein's professional experience were regional management roles at Lexus, A Division of Toyota Motor Sales USA, Inc. and Bose Corporation. Mr. Weinstein graduated with a Bachelor's Degree in Political Science and is a member of the Consumer Electronics Association.

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

Mr. Weinstein can be contacted at 516-996-0005 or davew@kubesystems.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.