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 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.