Editorial Board   

Mr. Waddell

Michael Waddell

Managing Director, INTEGRITYOne Partners

Michael Waddell began his career preparation by excelling at George Mason University, where he earned his Bachelor of Science in Computer Science. While working on his degree, he envisioned a professional services firm that would deliver superior business and IT solutions to clients in key industries with unparalleled integrity. A key differentiator of this organization would be providing consulting professionals challenging work as well as support to successfully pursue their own professional, family, and community goals. INTEGRITYOne Partners is the realization of this vision. Understanding that first-hand experience was vital to his success, Waddell spent five years with Ideas Commercial Systems, a high-tech software development and support company. As a key contributor to the organization, he gained deep functional experience in system architecture, software development lifecycles, testing, and quality assurance. Waddell was selected to spend several months with a high-profile customer, Microsoft, to institute program management standards, solution delivery processes and service level agreements to create "true" performance standards. Waddell was later recruited to join a consulting firm specializing in telecommunications. His responsibilities included the design, implementation, and management of multi-tiered applications, including budgetary and timeline development responsibilities, as well as performance refinement and flow analysis. Working with MCI and other telecommunication leaders, Waddell enhanced the programmatic, budgetary, and business disciplines he developed earlier in his career. In 1995, Waddell founded Prizum, an IT solutions provider. Initially focused solely on the hospitality and leisure industry, Waddell applied his first-hand knowledge of how systems enable operations and, ultimately, a rich guest experience to the development and integration of hospitality enterprise architectures. He also met customers' needs in the areas of software product evaluation, automation of functional testing, and through the development of a simplified workflow system created to more efficiently manage and track system rollouts at the enterprise level. In 2000, Waddell partnered with Michael Stabolepszy to found INTEGRITYOne Partners, expanding on Prizum's focus areas and building the company to reflect these changes. This expansion includes strategically building trusted relationships and delivering an integrated set of business consulting, technology solutions, and innovation research and development services to hospitality, government, and financial services enterprises. Waddell^aEURTMs rich and varied experience allows him to ensure that clients' technical and business requirements are met, while also providing manageable work-life balance for the INTEGRITYOne team, which is enjoying its sixth year in operation. For more information, visit www.ionep.com. Waddell lives in Falls Church, Va., just outside Washington, D.C. He is active in professional and community organizations, including Hotel Technology Next Generation (HTNG), Hotel Financial & Technology Professionals (HFTP), Open Travel Alliance (OTA), the Starlight Starbright Children's Foundation, and Toys for Tots.

Mr. Waddell can be contacted at michael.waddell@ionep.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.