Editorial Board   

Mr. Kall

Rob Kall

President, Bookt LLC

Rob Kall, President of Bookt LLC, is a 'technopreneur' at heart. He founded Bookt (www.bookt.com ) in 2007 to fill a large void in the global vacation rental industry, drawing upon his 12+ years of experience in developing and implementing some of the most sophisticated (and visited) real estate and property websites in the world. Mr. Kall is a master of emerging web technologies, especially as they are applied to the travel industry, as well as behavioral targeting and engagement, deciphering marketing trends into widgets and applications, and online distribution hubs beyond the GDS. Mr. Kall has designed and led the implementation of Remax.com - # 2 Real Estate Site in US (was #10 at project start), designed and led the implementation of LeadStreet, a CRM and Lead management system used by over 70,000 RE/MAX agents - Has delivered over 5M leads to RE agents in less than 2.5 years, and designed the architecture for the First National MLS Search Enabled Brokerage web portal for Help-U-Sell. Mr. Kall also has a successful track record as an entrepreneur. In 2001 he co-founded RECHANNEL, a real estate technology company, where he laid the groundwork for the REMS platform used by 5 of the largest real estate companies in the world (RE/MAX, Century 21, Coldwell Banker, ERA & Sotheby's International Real Estate). In 2004 RECHANNEL was sold to eNeighborhoods where Mr. K"all was VP of Web Development until 2007. Mr. Kall has Bachelors degree in Computer Science from University of Boras, Sweden.

Mr. Kall can be contacted at 800-941-0868 or rob@bookt.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.