Editorial Board   Guest Author

Mr. Simoni

Steven Simoni

CEO & Co-Founder, Bbot

Steven Simoni is co-founder and CEO of Bbot. He founded Bbot in 2017 with two co-founders, Greg Jaworski and Luke Allen, who met while officers in the Navy, working in Washington D.C. for the Naval Reactors Program.

Bbot company creates mobile ordering technology for bars, restaurants, hotels, and other hospitality providers. It was built to simplify the ordering experience through mobile technology. It ultimately helps its clients increase efficiency, better support servers and improve guest experiences.

The original Bbot solution provided support from ordering through to delivery. It allowed customers to order drinks on their smartphones that were then delivered by robots that moved across the ceiling. Following client feedback and extensive industry research, which found that the industry need was for support around ordering and payments rather than delivery, the Bbot team shifted their focus to a solely on-demand mobile ordering software solution. Today's Bbot offering is a robust, configurable solution that helps businesses create digital menus and provide guest-controlled, contactless ordering and payment options.

Prior to founding Bbot and building the company's smart ordering tech, Mr. Simoni held roles in sales, product and engineering at companies including Marketo - the leader in marketing automation software - and Everstring - an AI and data analytics company. He also started his own consulting firm to help companies integrate and optimize their tech solutions, and he was the co-founder and CTO of a start-up company that developed a video tool for sales teams.

Mr. Simoni began his career in the U.S. Navy where he worked in electrical and systems engineering. He's a graduate of Penn State University with a Bachelor's degree in Electrical Engineering and a Master's degree in Nuclear Engineering.

Please visit http://www.bbot.menu for more information.

Linkedin Profile: https://www.linkedin.com/in/stevensimoni

Mr. Simoni can be contacted at +1 814-574-6339 or steve@bbot.menu

Coming up in September 2020...

Hotel Group Meetings: Demand vs. Supply

It is a great time for hotel group meetings. It is expected that once again this sector will grow by 5-10% in 2020, partly due to the increasing value of in-person group meetings. Because people now spend so much time in front of their screens, face-to-face interactions have become a more treasured commodity in our modern world. Plus, the use of social media reinforces the value of engagement, discussion, conversation, and networking - all areas where group meetings shine. Despite this rosy outlook, there is a concern that demand for meetings far exceeds the supply of suitable venues and hotels. There are very few "big box" properties with 500-plus rooms and extensive conference facilities being built, and this shortage of inventory could pose a serious challenge for meeting planners. In addition to location concerns, the role of the meeting planner has also evolved significantly. Planners are no longer just meeting coordinators - they are de facto travel agents. Cultural interactions, local dining, experiential travel, and team-building activities are all now a part of their meeting mix. Plus, they have to cater to evolving tastes. Millennials are insisting on healthier venues and activities, and to meet their demands, hotels are making yoga breaks, fresh-pressed juices, plant-based diets, state-of-the-art gyms, and locally-sourced menus available. Millennials are also insisting that meeting venues practice Corporate Social Responsibility, which means upholding sustainable and ethical values; investment in the local community; health and well-being of employees; and general business practices that reflect being good citizens of the planet. Finally, there is a growing trend to merge meetings with other local events, such as music festivals, sporting events, and cultural attractions. The December Hotel Business Review will report on issues relevant to group meetings and will document what some hotels are doing to support this part of their operations.