Editorial Board   Guest Author

Mr. Lomanno

Mark Lomanno

Executive Board Member, newBrandAnalytics

Mark V. Lomanno is an Executive Board Member at newBrandAnalytics. In that role he not only serves on the company's Board of Directors but also has taken an active role in the management of the company. In that capacity, Mr. Lomanno will help shape the company's strategic direction, creating and enhancing new customer satisfaction research solutions and building relationships with hospitality brands, owners and operators. Mr. Lomanno is the former President and Chief executive officer of Smith Travel Research (STR), the hotel industry's global authority on current trends in supply, demand, occupancy and room rates. Under Mr. Lomanno's 15 years of leadership, the company grew from a U.S. firm to the most respected name in global hotel benchmarking. Prior to leaving STR, Mr. Lomanno co-authored “Distribution Channel analysis: a Guide for Hotels”, the definitive study on the lodging industry's on-line environment. Mr. Lomanno serves on the advisory board of the Center for Hospitality Research at Cornell University and the University of Delaware's school of Hotel, Restaurant and Institutional Management, is an active member in the Hotel Development Council of the Urban Land Institute and is a named Conti Professor at Pennsylvania State University. Because of his in-depth understanding and knowledge of current industry issues, Mr. Lomanno is asked to give numerous speeches at industry conferences, industry seminars and company meetings throughout the year. He is also a frequent lecturer at the School of Hotel administration at Cornell University. Mr. Lomanno has published numerous articles in industry publications across the major news outlets.

Mr. Lomanno can be contacted at 202-654-7053 or mark@newbrandanalytics.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.