Editorial Board   Guest Author

Mr. Goff

Colby Goff

Senior Vice President of Strategy and Business Development, Boingo Wireless

As Boingo's Senior Vice President of Strategy and Business Development, Goff Colby is responsible for securing new venues for deploying public space Wi-Fi including airports, stadiums, arenas, shopping centers and restaurants. He is also instrumental in structuring software license agreements for telecommunications companies and developing strategic partnerships with handheld device manufacturers. With more than 10 years of experience in the public Wi-Fi industry, Mr. Colby is responsible for strategic initiatives and partnerships with manufacturers of access control devices, WLAN gear, chipsets and switching solution providers targeting Wi-Fi enabled handheld consumer electronics devices. Prior to joining Boingo, Mr. Colby was a member of the business development team for eCompanies and charged with sourcing new investments and managing existing portfolio companies. Colby received his BA in economics from Stanford University. Boingo Wireless, Inc. (NASDAQ: WIFI), the world's leading Wi-Fi software and services provider, makes it easy, convenient and cost-effective for people to enjoy Wi-Fi access on their laptop or mobile device at more than 400,000 hotspots worldwide. With a single account, Boingo users can access the mobile Internet via Boingo Network locations that include the top airports around the world, major hotel chains, cafes and coffee shops, restaurants, convention centers and metropolitan hot zones. Boingo and its Concourse Communications Group subsidiary operate wired and wireless networks at large-scale venues worldwide such as airports, major sporting arenas, shopping malls, and convention centers, as well as quick serve restaurants.

Mr. Goff can be contacted at 310-586-4009 or cgoff@boingo.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.