Editorial Board   

Mr. Dass

Brian Dass

President & Co-Founder, Open Hospitality

Brian Dass serves as Open Hospitality's President and brings 15 years of diverse experience in hotel industry management and information technology. Open Hospitality provides Web reservation and management solutions for independent and boutique hotels including direct connection to central reservation systems; search engine optimization; email marketing and online revenue conversion strategies; combining them into one proprietary dashboard for better management, tracking and reporting. Mr. Dass began his hospitality career as assistant manager of a four-star boutique hotel in New York City; he also worked on several multi-million dollar renovations for hotel properties. Mr. Dass was project manager at Hotel Casablanca, a four star boutique hotel in New York City's Time Square. While there he was responsible for developing and launching the hotel's Website, one of the first-ever hotel Websites, which helped generate 30 percent of Casablanca's revenue. In the mid 90's, he lead the way in early implementation and adoption of e-mail marketing promotions and search engine optimization for hotel Websites prior to those practices becoming mainstream. Prior to Open Hospitality, Mr. Dass helped to pioneer an independent online reservation system, Timeless Hospitality, which he co-founded with David Millili. In 1996, he implemented one of the first real-time Web-based booking systems used at a New York hotel. Mr. Dass is an active member of HSMAI and New York's hospitality industry. He is involved with organizations abroad in the UK and Europe and spearheads business development and operations in Open Hospitality's UK office.

Mr. Dass can be contacted at 212-989-2417 or brian@openhospitality.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.