Editorial Board   Guest Author

Mr. Henry

Eric Henry

President, Tightrope Media Systems

Eric Henry is President of Tightrope Media Systems, a leading supplier of digital signage software, broadcast automation and servers. Upon joining the company in 2013 as Business Architect, Mr. Henry made an immediate impact with business development, product development, and operational initiatives. This included the rollout of new business processes and procedures, including a transition to Netsuite software tools for managing daily operations, that reduced costs and increases operational efficiencies for the company. On the product development side, Mr. Henry was behind the innovations of Carousel 7.0 Digital Signage Software, which represents an enormous leap in ease of use and operational flexibility for customers worldwide. His business development initiatives also resulted in significant annual year-on-year revenue increases, and key partnerships with major industry vendors such as BrightSign. Since becoming President in 2016, Mr. Henry's main responsibilities include management of key industry relationships, new talent acquisition, and ensuring the entire Tightrope Media Systems team is equipped with the resources they need to continue innovating for the broadcast and professional AV industries. One of his chief focal points is to invest in tools that help everyday people and businesses tell their story, from simplicity of Tightrope designs through to the availability of the company's software - and partner hardware - that deliver outstanding overall value. Prior to joining Tightrope, Mr. Henry worked at Tierney Brothers, a dealer and systems integration firm that includes Tightrope among its many clients. Born and raised in the Twin Cities, Mr. Henry attended Bethel University and majored in Accounting and Finance.

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

Mr. Henry can be contacted at 866-866-4118 or eric.henry@trms.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.