Editorial Board   

Mr. Smith

Donald R. Smith

Executive Vice President, Nor1 Inc.

Don Smith, a noted expert in ecommerce for hospitality, is responsible for developing strategic supply partners worldwide and creating additional revenue opportunities through innovative upgrade processes and other up-selling related modules and processes. Mr. Smith also oversees the implementation of the Nor1's suite of revenue enhancement products with these suppliers. Prior to Nor 1 Inc., Mr. Smith most recently headed up Business Development at SideStep from their early stages in 2004, maximizing SideStep's revenues and building the most comprehensive supply network in online travel, positioning the company for the successful sale to Kayak Software in December 2007. Prior to SideStep, Mr. Smith headed up the sales efforts at WorldRes, the first the real-time internet based hotel distribution platform. Mr. Smith was the founder of Performance Marketing, a corporate meeting planning, representation and consulting group. Mr. Smith has also held senior level sales and marketing positions at Le Meridien Hotels and Resorts, Pan Pacific Hotels and Princess Hotels International. He currently plays leadership roles in a number of different hotel industry associations, including the American Hotel & Lodging Association (AHLA) and the Hotel Electronic Distribution Network Association (HEDNA). Mr. Smith lives on the San Francisco Peninsula with his wife and three children.

Mr. Smith can be contacted at 408-996-7417 or don.smith@nor1.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.