Editorial Board   Guest Author

Mr. Wolf

Erik Wolf

Executive Director, World Food Travel Association

Erik Wolf is the visionary founder of the world's food tourism industry, and of the World Food Travel Association. He is a highly sought speaker, thought leader, strategist and consultant, in the US and abroad, on all aspects of food and drink tourism. Mr. Wolf is considered the go-to food tourism industry resource for media outlets that have included CNN, the BBC, the Wall Street Journal, Newsweek, NBC, GQ, Forbes, Huffington Post, PeterGreenberg.com, the Australian Broadcasting Corporation, Arirang Korea, Sky Media (UK) and many more. He has spearheaded projects for world-class brands that have included the Province of Alberta (Canada), American Express, Walt Disney, Marriott Hotels & Resorts, Royal Caribbean Cruise Line, just to name a few. During his tenure as Executive Director of the Association, Mr. Wolf launched several innovative products for our industry, including the annual Food Travel Monitor, including the Monitor's PsychoCulinary profiling tool for food travelers; the Certified Culinary Travel Professional program; Business Readiness Training in Food Tourism; and Food Travel Talk TV. He is also the publisher of Have Fork Will Travel, the food tourism industry's most comprehensive handbook. Mr. Wolf's articles, speeches and research have been published in dozens of languages, including Chinese, Spanish, Greek, Polish, Russian, Portuguese and many more. Mr. Wolf also advises to UNESCO's Creative Cities Network gastronomy program and the UNWTO's Gastronomy Network. Mr. Wolf holds a B.A. in languages from the University of Virginia and an M.A. in Travel Marketing and International Communication from The American University in Washington, D.C. For Mr. Wolf, food is a way to communicate and connect with local people. A command of several languages has helped him navigate through dozens of countries. He has lived in Australia, Denmark, New Zealand, Singapore and South Africa. The more he traveled, the more he realized that many destinations have wonderful but untold stories in the form of truly unique food and beverage experiences. Mr. Wolf enjoys recommending unusual and remarkable food and beverages experiences from obscure lands. Don't ever let him loose in a grocery store in another country - you won't see him for hours.

Please visit http://www.worldfoodtravel.org for more information.

Mr. Wolf can be contacted at 503-213-3700 or erik@worldfoodtravel.org

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.