Editorial Board   

Mr. West

Paul West

Principal & CEO , priZem Hospitality Solutions

Paul West's career consists of more than 25 years of versatile hospitality experience. His multi-faceted technology exposure draws from a variety of positions ranging from Principal and CEO for the current software company priZem Hospitality Solutions, to Vice President of Technology for several hotel chains at the corporate level and IT Director for several hotels at the single property level. Past management and technology positions have been with Nikko Hotels International, The St. Regis New York, Hotels of Distinction, Swissotels, Sheraton Hotels and The Rainbow Room in New York City. Technology consultancy work has been within a number of environments ranging from domestic to international Ritz Carlton properties to variety of independent, luxury, conference and convention hotels. Mr. West has extensive experience implementing technologies and related operational processes in ground up installations as well as within operating properties transitioning from older technologies to more advanced systems. His comprehensive organizational and project management skills have been repeatedly sharpened over the years by assuming IT cleanup roles and turning around stagnant operation with promising results. priZem Hospitality Solutions is a provider of hospitality corporate and property financial solutions that cost effectively reduce the budget/forecast preparation cycle; facilitate the daily labor/revenue preparation and reporting process; increase overall operational data accuracy and allow for faster corporate and departmental report distribution. More information can be found at www.prizem.com.

Mr. West can be contacted at 646-213-0067 or pwest@prizem.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.