Editorial Board   Guest Author

Mr. Heckaman

David Heckaman

Vice President of Technology Development, Mandarin Oriental Hotel Group

David Heckaman has been engaged in the technology and hospitality industries for the past 20 years. He is able to leverage his extensive operational experience to remain focused on the hotel guest and the staff that have to service them. Mr. Heckaman earned his undergraduate degree in Hotel Management and Development from the University of Central Florida. His early operational career had taken through the hotel operational management path. He had worked for Guest Quarters, DoubleTree and independent properties in these roles. Mr. Heckaman's technology path started with Storemont Trice Hotels where he was a regional technology manager and participated in hotel development and project management of large technology deployments. He later joined Crestline Capital in Bethesda, MD to assist in the creation of Crestline Hotels & Resorts and the interconnection of newly acquired properties and deployment of back-office systems. In 2001, Mr. Heckaman joined Mandarin Oriental Hotel Group to lead the technology development aspect of their North American flagship property in New York City. The development of this property placed Mandarin Oriental as a clear international leader in the area of lodging technology. There were numerous technologies that were presented to the world for the first-time when the Mandarin Oriental, New York opened in November of 2003. The list of these technologies that were successfully deployed include some of the following highlights: - Fully Converged IP Network - Full VoIP PBX including VoWiFi - High-Definition Video Distribution - Stored and Broadcast Content - Multi-Carrier Broad-Frequency Distributed Antenna System (DAS) - WiFi Distribution over DAS - Liquid Crystal Display (LCD) Television Deployment - Dedicated fiber-optic broadcast cabling infrastructure Mr. Heckaman has held his current position with Mandarin Oriental since 2005. In this role he oversees new hotel development, new technology direction and physical infrastructures. The development projects that have occurred under his watch include the following: - Mandarin Oriental, Washington, DC - Mandarin Oriental, Riviera Maya - Mandarin Oriental, Boston - Mandarin Oriental, Las Vegas at CityCenter - Mandarin Oriental, Barcelona - Mandarin Oriental, Paris Mr. Heckaman also is the Principal Consultant of Heckaman Group, LLC which is a consulting company created to provide technology guidance, project review and vision clarity to technology vendors as well as lodging operators. Mr. Heckaman also is the co-owner of Structurewide, LLC that operates as a low-voltage engineering and design firm serving primarily North and South Carolina. He has been a charter member of Hospitality Technology Next Generation (HTNG) trade organization. He currently co-chairs the HTNG Infrastructure and Device Forum. Mr. Heckaman has held the following certifications Registered Communications Distribution Designer (RCDD) Cisco Certified Network Administrator (CCNA)

Mr. Heckaman can be contacted at 803-627-8886 or dheckaman@mohg.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.