Editorial Board   Guest Author

Ms. Krzywoszanski

Barbara Krzywoszanski

Senior Product Manager - Systems, dormakaba

Barbara Krzywoszanski is Senior Product Manager - Systems for dormakaba's hospitality division, a global leader providing high quality, innovative, reliable access and security solutions for the hotel, retail, sport facility, airport, hospital, corporate and home user. With over 16,000 employees worldwide and a network of partners, Dormakaba is represented in over 130 countries.

Based out of dormakaba's office in Montreal, Canada, Ms. Krzywoszanski joined dormakaba in 2016 and leads the segment's next-generation technology innovation, Ambiance ™, a web-based access control system for the hotel industry. She brings cross-functional knowledge in sales, product management, customer service and deployment methodologies to deliver smart and secure solutions.

Ms. Krzywoszanski is also responsible for driving the dormakaba's mobile key delivery solution to the next level customer-driven solutions that meet requirements in terms of functionality and design.

Ms. Krzywoszanski is a successful entrepreneur, sales and operations leader, customer delivery advocate, and partner manager. She has over 20 years of experience in B2B and B2C ventures from start-up to maturity in servicing the retail, fire and rescue and security markets. She is recognized for her market-driven business planning, strategies and checkpoints for brand development and market leadership.

Ms. Krzywoszanski believes in continuous improvement and is currently completing her MBA and holds multiple certifications in business, product and sales management.

Please visit http://wwwdormakaba.com for more information.

Ms. Krzywoszanski can be contacted at +1 5147355410276 or barbara.krzywoszanski@dormakaba.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.