Editorial Board   Guest Author

Mr. Schneider

Alexander Schneider

Vice President , Nikki Beach Hotels & Resorts

Alexander Schneider is Vice President of Nikki Beach Hotels & Resorts in Europe and the Middle East. Mr. Schneider has been working with Nikki Beach since April 2016, heading the opening of Nikki Beach Resort & Spa Dubai, a project that broke the mold of existing resort concepts in the Middle East.

Mr. Schneider is currently leading the Nikki Beach Hotels & Resorts plans for expansion in Europe and the Middle East. Born and raised in Germany, he brings over 17 years of hotel management experience, having worked with major hotel operators like Emirates Palace Abu Dhabi - UAE, Rixos Properties UAE, Grand Hyatt, Germany and Casa Camper, one of the most successful lifestyle boutique hotels in Berlin.

With a track record in pre-opening assignments, as well as providing guidance to owning companies for their hotel assets, Mr. Schneider has a unique ability to work in the space between hotel operations, revenue management, sales and marketing. His international outlook in the luxury hotel industry including Germany, UAE and India makes him the perfect fit for a vibrant brand like Nikki Beach.

Mr. Schneider holds an Associate Degree with Honors from the Culinary Institute of America, New York, U.S.A. Be proud to inspire people and Appreciate each other's talents are two of Nikki Beach Family Values which inspire Alexander every day. He strongly believes that satisfied guests can become our ambassadors worldwide, while satisfaction is contagious.

Please visit http:// for more information.

Mr. Schneider can be contacted at 97143766162 or alexander.schneider@nikkibeachhotels.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.