Editorial Board   Guest Author

Mr. van Roij

Stan van Roij

Managing Director, Easy (Ez) Revenue Management Solutions Ltd

Stan Van Roij is a highly motivated and versatile executive who boasts a 20+ career spent entirely within the hospitality industry - over fifteen of which were in managerial roles. This strategic business planner, accomplished spokesman and problem solver is a results-oriented, self-confident leader and communicator with great financial acumen and a global perspective. A Dutch native and speaker of four languages, Mr. Van Roij's education includes a Hotel & Catering Management degree with emphasis on Business Management. He has also completed various leadership and personal development programs, affording him great facilitation and training skills. Mr. Van Roij initially worked in a variety of roles within the Dutch hospitality industry in order to broaden his experience and apply his knowledge in practical settings, however the large part of his career was spent working his way up the managerial ranks for three major, global hotel chains. Such a solid and proven background has allowed him continued focus on the hospitality industry - for which he has always had real passion. At Marriott Hotels International, where Mr. Van Roij remained for ten years, an initial role in the Purchase Department led to Area Director of Revenue Management, responsible for strategic and operational support to 40 branded hotels in Germany, Austria and Switzerland. Realizing his obvious talent for the discipline and his proven ability to lead globally dispersed teams effectively, he went on to become VP of Revenue Development for Radisson SAS Hotels & Resorts, where he was responsible for the short- and long-term pricing, segmentation and accounts strategies for 150 hotels across Europe. From 2004 to 2011, Mr. Van Roij held Director-level positions at NH Hoteles, managing group hotels first in the Netherlands and Belgium; then in Benelux, UK, France and Africa; finally taking on the role of Corporate Director of Revenue Management, based at NH headquarters in Madrid, where he was in charge of the total revenue strategy for NH Hoteles worldwide. In 2011, Mr. Van Roij took a bold but confident step away from the operator side of the industry and into the realm of the hotel technology vendor. He is now Managing Director of EasyRMS, an Infor company, provider of SaaS Revenue & Yield Management software and consulting services. As an operator, he gained many years' experience of EzRMS™ - the Revenue Management System provided by EasyRMS. This in-depth knowledge of a leading product in its field, along with his inspiring dedication to the hotel industry, will allow him to drive this growing company towards further, global success.

Mr. van Roij can be contacted at 4402074950773 or svanroij@easyrms.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.