Editorial Board   Guest Author

Mr. O'Connor

Peter O'Connor

Academic Director, Institute de Management Hotelier Int.

Peter O'Connor is Chaired Professor of Digital Disruption at ESSEC Business School, France, where he also serves as Director of the MBA in Hospitality Management (IMHI), Europe's leading MBA program specializing in international hospitality management. Dr. O'Connor's primary research, teaching and consulting interests focus on the use of technology in the hospitality and tourism sectors. In addition to his textbooks on hospitality technology, Dr. O'Connor has published articles in leading academic journals including the Journal of Marketing, Harvard Business Review, Tourism Management, the Cornell Quarterly and the International Journal of Hospitality Management. Dr. O'Connor also works with PhoCusWright Inc. as a senior analyst specializing in the hotel technology space, as well as serving as Editor-at-large of Hotel Analyst Distribution & Technology, a leading industry publication focused on the sector. In 2015, he launched the first MOOC (Massive Online Open Course) on Hotel Distribution (coursera.org/learn/hotel-distribution) which currently has over has over 9.500 active learners. In addition to his academic duties, Dr. O'Connor also works with managers from a large variety of travel industry clients to help shape their electronic distribution and electronic marketing strategies. He is regularly quoted by the international press and consulted by investment companies and private equity firms on developments in the hotel technology arena. Prior to joining Essec Business School, Dr. O'Connor was a lecturer at the Dublin Institute of Technology in Ireland. He has been a visiting researcher at the University of South Australia and held a visiting position at the Cornell School of Hotel Administration as well as worked in a variety of positions in the international hospitality industry in sectors ranging from luxury hotels to contract food services.

Mr. O'Connor can be contacted at +33 1 3443 3177 or oconnor@essec.fr

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.