Editorial Board   

Mr. Holzberg

Mark Holzberg

Chairman & Chief Executive Officer, Hotel Technology Solutions, Inc.

Mark Holzberg founded Hotel Technology Solutions, Inc. (HTS) in 2006 with a vision to acquire and build a platform company to provide a holistic solution to the technology needs of the hospitality industry. In December, 2007 HTS acquired Lorica Solutions after an extensive diligence process, seeing in Lorica just the platform it was looking for - a combination of leading technology, an in-depth understanding of the hotel industry and exceptional NOC and Help Desk support. Mr. Holzberg has more than twenty years' experience running and building profitable companies and business units, through a combination of organic growth and acquisitions. He has held CEO and other senior executive positions with companies in the travel and hotel technology vendor space for over fifteen years. As President and CEO of AlphaNet Hospitality Systems, Holzberg introduced InnFax to the hospitality industry in the early 1990's, built and managed its organization, and led the company through its IPO and later diversification. Subsequently, Holzberg served as Chief Financial Officer of TravelCLICK, Inc., where he was instrumental in helping to build the Company from its start-up phase to a profitable $140 million firm with more than 10,000 hotel customers world-wide. Among other achievements at TravelCLICK, Holzberg led the Company's successful fundraising efforts, managed its relationship with Bain Capital, and executed several acquisitions, including that of iHotelier, which served as a core business component fueling much of TravelCLICK's growth. Later, Holzberg as President of Bartech the Americas, re-engineered the sales force and business process of this international supplier of automated hotel minibar systems. Holzberg has also served as President of Travel Development at Western Union Corporation and as a senior consultant with The Graycon Group. Earlier, Holzberg acquired and served as CEO of a ground and air courier company after beginning his career working for a merchant banking and buyout firm. He is also a former U.S. Army intelligence officer. Mr. Holzberg is a Phi Beta Kappa graduate of George Washington University, where he was an Alternate Truman Scholar.

Mr. Holzberg can be contacted at 410-757-0586 or mholzberg@loricasolutions.com

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.