Editorial Board   

Mr. Post

Robert Post

CEO, Knowland

Robert (Bob) Post is currently the Chief Executive Officer at Knowland, a provider of hospitality software to properties looking to regain control of their profitability. Mr. Post joined Knowland in May, 2019 to lead them through their next phase of growth. He is also the Executive Chairman of FranConnect and a former Board Member of The Monaker Group.

As an entrepreneur and veteran software company executive, Mr. Post excels at leading tech companies through mid-cap stages of growth, including exit strategies. He specializes in restructuring and operational turnarounds for private equity and public entities. He focuses his efforts on businesses with growth paths from $10m to $200m in revenue.

As a Chief Executive Officer, Chief Financial Officer and other executive leadership roles, Mr. Post has worked with many high-growth companies including TravelCLICK, FranConnect, Cloud5 Communications and Oracle Hospitality. In addition, he provides executive-level consulting on Technology and Distribution technology to Travel and Hospitality industry brands including Marriott, Amadeus, and IHG.

Mr. Post was recognized as the CEO of the Year by the Illinois Information Technology Association and named a finalist for the Ernst & Young Entrepreneur of the Year Award. He earned a Bachelor of Science from Duquesne University and attended the Advanced Management Program with Wharton School of Business. You can connect with Mr. Post on LinkedIn.

Please visit http://www.Knowland.com for more information.

Mr. Post can be contacted at +1 571-429-5772 or bpost@knowland.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.