Editorial Board   

Mr. Martin

Maurice Martin

President, COO & Founder, iRise Inc.

Maurice Martin is the president, chief operating officer and founder of iRise, the world's leading application definition software company which enables companies to visually simulate business applications before they are built. Mr. Martin founded iRise as a consulting firm on an early and accurate prediction of Java acceptance and Internet growth in 1996. Having driven more than 300 client application development engagements, he recognized a need to bridge the communication gap between business and IT stakeholders in an effort to reduce rework and bring applications to market faster. In 2002, he led the company in productizing the offering and introduced simulation software to the market. In addition to his business management role, Mr. Martin shapes the iRise vision and guides the product roadmap. Mr. Martin gained his business and technology acumen during tenures at Deloitte Consulting and Accenture. Prior to iRise, he was a systems analyst and project manager at Deloitte Consulting, having worked extensively on trading and portfolio systems for clients such as Montgomery Asset Management and PIMCO. As a consultant and systems analyst at Accenture, Mr. Martin worked on general ledger, billing, trading and portfolio systems for clients such as The Capital Group, Kaiser Permanente and Southern California Gas Company. His core strength lies in streamlining business processes and applying innovative business technology. He earned a B.S. in electrical engineering from the University of California at Santa Barbara.

Mr. Martin can be contacted at 310-426-7886 or mmartin@irise.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.