Editorial Board   Guest Author

Mr. Teso

Chris Teso

Chief Executive Officer & Founder, Chirpify

As founder and CEO of Chirpify, Chris Teso invented "in-stream transactions", enabling instant marketing and commerce conversion from a single action on social media. Mr. Teso founded Chirpify in 2011 to help brands create a currency exchange between social media and their loyalty programs to drive member acquisition, engagement, spend, and customer lifetime value. Based in Portland, OR, Chirpify is founded on the belief that the future of marketing is providing utility to consumers. Right now customers measure brands based on just how much utility they provide. With ever decreasing time and attention spans, consumers will be loyal to those brands that save them time, engage in the moment, and make doing business with them easier across all channels. At Chirpify, Mr. Teso works hand-in-hand with leading hoteliers, retailers and CPG companies to create strategies and supporting programs that deliver greater utility to today's consumer while increasing customer advocacy, earned media and new customer acquisition. Mr. Teso is an experienced orator and writer on the topics of social media marketing, loyalty marketing, engagement loyalty, and chatbots as they pertain to building brand loyalty. As a result, he is a frequent speaker, having presented at events such as The Future of Payments, Under The Radar, TechFestNW, and The Future of E-commerce conferences. His writings on these topics have appeared in a wide variety of trade publications, including SocialMediaExaminer, MarketingProfs, VentureBeat, and more. Prior to Chirpify, Mr. Teso founded theGood, an ecommerce and lead conversion advisory focused on delivering more revenues, customers, and leads for its clients. He has a history of entrepreneurship co-founding and serving in leadership positions guiding business strategy and direction. An educated designer, and autodidact software engineer, Mr. Teso has spent most of his career in the advertising industry as Digital Creative Director, in between founding three companies in the past 16 years. Mr. Teso Teso has been recognized for his work, having received a Communication Arts Award of Excellence, an Emmy, Clio, Mobius, Webby, and an Andy Award. Mr. Teso also serves as a Corporate Council Member of the Oregon Humane Society and volunteers with Pet Partners, a national leader in demonstrating and promoting animal-assisted therapy, activities and education.

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

Mr. Teso can be contacted at 503-208-3068 or chris@chirpify.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.