Editorial Board   

Mr. Kasprzyk

Michael Kasprzyk

CEO, Thinwires, LLC

Michael Kasprzyk is CEO of Thinwires, LLC, a privately held company that specializes in guest Internet services for the hospitality world. Since he co-founded Thinwires in early 2003, Michael has successfully grown the business to service several properties of top hotel chains, including members of Leading Hotels of the World. The company currently manages guest Internet services for thousands of rooms in hotels throughout the United States, Canada and the Caribbean. Michael's previous work experience, combined with an advanced education, and time spent in the trenches have provided him the skill set and know-how necessary to get the job done right... even if he has to jump in and get his hands dirty. Prior to starting Thinwires, he split nearly 10 years of IT and management experience between Manufacturer's and Trader's Trust Bank (M&T Bank), and ITX Corporation, a leading technology integration company based in Rochester, NY. During that time, Michael honed his skills, which included managing critical systems, meeting regulatory requirements, managing resources, and integrating technology and networks; while improving efficiency, maintaining the highest standards of quality, and integrity. All of which have gone into the success that Thinwires has become today. One of Michael's proudest achievements in owning a business was aiding those decimated by Hurricane Katrina in August of 2005. He and his partner, Richard Bush, packed a truck with tents, sleeping bags, a lot of wireless equipment and tools, then drove from Buffalo, NY to Mississippi. There, they met up with a newly formed Katrina Relief Coalition, and a group called RadioResponse.org. Over the following weeks and months of sleeping in church parking lots in tents, the team built a 90-mile wireless network that served over 1,500 phone calls to the homeless people living in shelters along the Mississippi coast. This experience provided some very important perspective on life and how important basic communications can be. Inspired by his grandmother to learn more about Deafness and language, Michael's focus has always been on communications, language, and the clarity of ideas moving from one person to the next. Michael holds a Master's Degree in Linguistics and Deaf Education from Canisius College, and a Bachelor's degree from SUNY College at Fredonia, along with several technology accreditations including iNet+, MS, MCSE and MCSA. Throughout his career, this education has helped him in translating complicated technology issues for non-technical persons so that they can make more intelligent business decisions.

Mr. Kasprzyk can be contacted at 716-883-8719 or mikek@thinwires.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.


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