Editorial Board   Guest Author

Mr. Lowe

Bob Lowe

Vice President of POS Intergrations, Heartland Payment Systems

Bob Lowe has been in the software space for more than 30 years. Initially working in software development, he wrote solutions for many customer types before specializing in hotel software. He was involved in CRS, property management, point of sale and spa, golf and event management systems that were sold globally. He oversaw the integration of hotel and restaurant systems to credit card gateways, switches and processors in many parts of the world, including the U.S., UK, Europe, India, China and South Africa. He became closely involved in credit card security when Visa released its CISP guidelines in 2000 and implemented strategies to address the card security standards beginning with CISP and carrying on through PABP, PCI DSS and PA-DSS. For the past eight years he has held senior business development and integration management roles in the payment card acquiring area - holding senior roles in both gateway and processors that connect to all industry types including hotel software companies. He has been an industry representative on the board of the Open Travel Alliance and has been involved in HTNG workgroups. He speaks frequently at events and industry forums. MR. Lowe is vice president of POS integration with Heartland Payment Systems, now part of Global Payments, and resides in Northern California. He is currently working to simplify the way systems integrate while also improving card security. He plans to attend the Electronic Transaction Association event in Las Vegas, the National Restaurant Association event in Chicago and HITEC in Toronto over the next few months.

Please visit https://www.heartlandpaymentsystems.com for more information.

Mr. Lowe can be contacted at 530-274-2329 or Robert.Lowe@e-hps.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.