Editorial Board   Guest Author

Mr. Ellicott

Andy Ellicott

Chief Product & Marketing Officer, Crate.io

Andy Ellicott is Chief Product & Marketing Officer at Crate.io, developers of CrateDB, an open source real-time SQL database for IoT and machine data. He believes that the next wave of big data is being generated by “things,” like sensors, wearables, vehicles, networks, and servers -- and yes, hotel rooms -- all of which can generate millions of data points per second. He joined Crate.io to help companies get value out of that data.

CrateDB is purpose-built for IoT. Customers in the space choose it for its ability to collect and store massive amounts of data like sensor readings and analyze it in real time. CrateDB makes this possible for mainstream software developers, which in turn, enables more rapid innovation of new IoT solutions that improve the way we live, learn, and do business.

Prior to Crate.io, Mr. Ellicott spent 20 years developing, defining, launching and marketing enterprise software for pioneering startups and early-stage companies, including Cloudant (acquired by IBM), Vertica (acquired by HP), TwinStrata (acquired by EMC), Oco (acquired by Deloitte), VoltDB, Kalido, Bowstreet (acquired by IBM), Object Design/eXcelon and Easel. He enjoys being in the data management technology business because he believes the biggest breakthroughs in the way technology impacts society often arise from breakthroughs in the ability to put data to work.

He lives on the beautiful seacoast of New Hampshire with his family and Puggle, Toasty. As much as he loves hotel technology, he's an even bigger fan of big, comfortable beds with lots of pillows.

Please visit http://www.crate.io for more information.

Mr. Ellicott can be contacted at 603-205-2804 or andy@crate.io

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.