Editorial Board   Guest Author

Mr. Rock

Jeremy Rock

Principal & Founder, RockIT Group

Jeremy Rock is a principal and the founder of the RockIT Group. With more than two decades of industry experience, he brings extensive knowledge in all areas of Telecommunications, Low Voltage Systems, and Hotel Systems and Applications. Additionally he brings real-world experience in project managing and overseeing the implementation of these systems across a multitude of challenging environments. Mr. Rock has successfully provided consulting services on numerous projects of all types, including some of the largest and most prestigious resort and hotel properties in the United States and abroad. He is an often published professional in various industry technology and trade publications and is an invited speaker at industry functions. Mr. Rock possesses a comprehensive skill set with vast knowledge of many critical systems and applications. His standing within the industry allows him to negotiate and deliver outstanding results and favorable cost points for his clients. Prior to founding the RockIT Group, he was the Director of MIS with Sunstone Hotels in San Clemente, CA where he was responsible for overseeing the Information Systems and Telecommunications for over 60 multi-branded and independent hotels as well as the Corporate Office. In addition to working with various hotel related systems at Sunstone Hotels, he was also responsible for overseeing the design of the company's overall IT infrastructure. Mr. Rock is a Microsoft Certified Professional and is a Certified Hospitality Technology Professional. (CHTP).

Mr. Rock can be contacted at 714-826-9900 or jrock@rockitgroup.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.