Editorial Board   Guest Author

Mr. Bobb

Steve Bobb

Executive Officer, Oregon Surveillance Network

Steve Bobb has been in Indian Gaming since 1995 his sixteen year career has been with the Security and Surveillance Departments. He has experience in starting up operations as well as very large additions and remodels. Over the years Mr. Bobb has capitalizes on many training opportunities which has prepared him to deal with the difficult challenges that face the gaming industry today. Mr. Bobb is also the current Executive Office of the Oregon Surveillance Network. This network of Security and Surveillance professionals is made up of approximately 650 subscribers around the world. Mr. Bobb has been Director of Surveillance for Spirit Mountain Casino in Grand Ronde, Oregon since 2004. He is a member of the Confederated Tribes of Grand Ronde, which owns and operates Spirit Mountain Gaming, Inc.; the state's largest casino with 1,800 slot machines, multiple table games, a 254-room lodge, four restaurants, an event center and nightclub. Mr. Bobb oversees a staff of 21 employees in a state-of-the-art 6,000-square foot surveillance center that he designed and supervises and has been a model facility for other casinos to emulate. In addition to his current position, Mr. Bobb is a highly-respected consultant and authority within the security industry and has spoken at regional seminars, conferences and luncheons; in addition to contributing several articles on casino and hotel surveillance techniques.

Mr. Bobb can be contacted at 503-879-3700 or steve.bobb@spiritmtn.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.