Editorial Board   Guest Author

Mr. Shah

Ron Shah

Founder & CEO, Bizly

Ron Shah is the founder and CEO of Bizly, an enterprise small meetings platform that helps employees easily book meetings and events at hotels, restaurants, and activity venues.

Mr. Shah founded Bizly after his conference room was flooded and he experienced the painful process of trying to book meeting space at hotels and restaurants. Bizly's mission is to be the world's most employee-centric booking site.

Bizly uses rich and original content, instant booking, messaging and compliance features to create an experience that employees love to use, with all the data and compliance features that drive success for the meetings department. Bizly currently has over 2,000 hotels and restaurants on its platform across the United States, and works with over a dozen Fortune 500 customers.

Prior to launching Bizly, Mr. Shah was a venture capital professional for 15 years. He started his career at Quantum in New York and then went on to become the founder of Jina Ventures, a technology-focused global investment firm.

During his time at Jina Ventures, he completed 9 M&A exits, three IPOs, and over two dozen investments. Over 12 years, Jina Ventures evolved from advisor, fund manager, to expert of emerging market secondaries. Ron spent three years as an on-air contributor for CNBC across several programs including "Trading the Globe," "The Kudlow Report," and "Fast Money."

Mr. Shah has served on the board of directors of several tech companies and non-profits. He has his MBA from NYU Stern and his BBA from the George Washington University.

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

Mr. Shah can be contacted at +1 646-530-8630 or ron@bizly.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.