Editorial Board   Guest Author

Mr. Tadmor

Motti Tadmor

Technology Business Analyst, MICROS Systems, Inc.

Motti Tadmor is the Technology Business Analyst in charge of central systems development for the MICROS OPERA Suite of products. Mr. Tadmor has many years of hotel industry experience having worked for Melia Chen Hotel in Jerusalem, before joining MICROS Systems, Inc. Since joining MICROS in 1998, Mr. Tadmor has gained knowledge across many hotel business products, including property management systems, call centers, loyalty program modules, interfaces, POS, and more. Recently, Mr. Tadmor assumed leadership for the development of the OPERA Revenue Management System. In this new role, Mr. Tadmor is focused on simplifying and stabilizing the world of revenue management, along with other improvements to the MICROS OPERA suite of products. Mr. Tadmor received his Bachelor of Science degree in Hospitality Management from the Business School at Nova Southeastern University, in Fort Lauderdale, Florida.

Mr. Tadmor can be contacted at MTadmor@micros.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.