Editorial Board   

Mr. King

Robert King

General Manager, Travel & Hospitality, ClickSquared

With more than 20 years of experience in the travel and hospitality industry, Robert King has held marketing, sales and senior management positions at a variety of organizations. Mr. King works with ClickSquared clients throughout North America, Asia and Europe to develop and implement highly targeted, timely, interactive customer relationship programs that result in increased ROI. Prior to joining ClickSquared, Mr. King was with Intrawest Corporation in Vancouver, BC where he was senior vice president of marketing and sales. At Intrawest, Mr. King was responsible for creating a fully integrated CRM system that resulted in more than $120 million annually in resort revenue. Before Intrawest, Mr. King was vice president of Turnworks, Inc. a Houston-based private equity/consulting firm. Prior to Turnworks, he held senior-level positions at Neat Group, Inc., a start-up Internet distribution company and Continental Airlines, Inc. At Continental, Mr. King was a staff vice president and managed its North American field sales organization, a network of over 50 city ticket offices and an outbound telesales operation that collectively generated more than $5 billion in annual revenue.

Mr. King can be contacted at 480-603-9403 or bking@clicksquared.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.