Editorial Board   

Mr. Federman

John Federman

CEO, eStara

John Federman is CEO of eStara, a leading provider of multi-channel communications solutions that connect buyers and sellers. eStara's customer interaction tools increase marketing and sales conversion rates for large enterprises including Starwood, Hilton, Red Lion, and Club Med. Other clients include Verizon, Amazon.com and Continental Airlines. eStara's Click to Call service seamlessly transitions online consumers, together with the context of their session, into immediate telephone or PC-based voice contact with the business. Their call tracking service provides a flexible, scalable call tracking and monitoring service that allows companies to track leads generated in any print or online medium. As Chief Executive Officer, John Federman is responsible for eStara's strategic direction, growth and corporate vision. Mr. Federman brings more than 20 years of experience with innovative information technology and media companies to eStara. Prior to joining the Company, Mr. Federman was co-founder, president and CEO of Dotomi, an Internet advertising company, and was responsible for its successful rollout in the United States. Mr. Federman has extensive experience in developing start-up companies and driving them to growth and profitability. As president and CEO of AdSmart, a CMGI company, he grew the company tenfold and orchestrated its sale to Engage. Following AdSmart, he successfully repositioned Newmediary from a destination site to an ASP supporting a private label directory network, and sold that company to CNet Networks. Mr. Federman's career began at Ziff Davis Publishing, where he held a number of positions culminating as Publisher of PC Week, the world's Number 1 trade journal. Mr. Federman is a graduate of the University of Massachusetts and holds a Bachelor of Arts degree in Business and Art.

Mr. Federman can be contacted at 703-842-4436 or John.federman@estara.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.