Editorial Board   

Mr. Ortiz

Joseph Ortiz

President, IPIX InfoMedia

Joseph L. Ortiz is a technology development and commercialization consultant with over 20 years of experience in driving innovations to the marketplace. He most recently was Officer and Vice President at IPIX Corporation, where he was managing director of their InfoMedia business unit. Mr. Ortiz defined the unit's strategic vision and business plan, restarting the IPIX Virtual Tour Photography and Movies business that represented the foundation of Internet Pictures Corporation's $72M NASDAQ IPO. Previously, Mr. Ortiz was regional business unit manager at Philips Consumer Electronics responsible for launching the company's first digital photography product in the US. Mr. Ortiz has held various senior technical and business positions within the computer and electronics industries at companies including NCR, Motorola, and startups Pencom Software and On-Demand Technologies. He holds an MBA from Arizona State University, an MS in Computer Engineering from the University of South Carolina, and a BS in Computer Science from Georgia Institute of Technology.

Mr. Ortiz can be contacted at 865-220-6544 or joseph.l.ortiz@gmail.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.