Editorial Board   Guest Author

Mr. Talwar

Rohit Talwar

CEO, Fast Future Research

Rohit Talwar is a global futurist, strategic advisor and the CEO of Fast Future Research and Fast Future Publishing. He advises business, government and NGO leaders around the world on how to prepare for and create the future in an increasingly disrupted world.

Mr. Talwar has a particular interest in the future of travel, tourism, aviation and the meetings industry.  He is a regular speaker and advisor around the world on the future of tourism and aviation strategies and business models. He focuses on the exploration of the impact of economic, consumer, technological, environmental and commercial forces.

Mr. Talwar is the author of the Hotels 2020 study and project director of the Convention 2020 research program. His clients include 3M, Aeroports de Paris, Aerovista, Amadeus, Astra Zeneca, E&Y, GE, GSK, IBM, Intel, Intercontinental Hotels, ITB, KPMG, Nokia, Novartis, O2, Orange, Panasonic, PATA, Pfizer, PwC, Preferred Hotels, Qatar Airways, SABRE, SAP, Schiphol Airport, Siemens Airport Services, Travelport, Vancouver Airport Services, World Tourism Forum and the OECD.

Mr. Talwar also works with a range of city and national level government agencies, convention centers and tourism and convention bureaus around the world.

Fast Future is a global foresight research and consulting firm that helps clients understand, anticipate and respond to the trends, forces and ideas that could shape the competitive landscape over the next 5-20 years.

Fast Future's work draws on a range of proven foresight, strategy and creative processes to help clients develop deep insights into a changing world. These insights are used to help clients define innovative strategies and practical actions to implement them.

Please visit http://www.fastfuture.com for more information.

Mr. Talwar can be contacted at +44 02088300766 or rohit@fastfuture.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.