Editorial Board   

Mr. Acharya

Suresh Acharya

Vice President of Product Development, JDA Software Grou

Suresh Acharya is Vice President of Product Development at JDA Software. In his role, Acharya leads a global team of analytical professionals focused on developing innovative pricing and revenue management solutions for the freight transportation, passenger rail, media, and leisure travel and hospitality industries. Prior to joining JDA, Mr. Acharya served as Director of Modeling and Analysis at Manugistics (later acquired by JDA). There, he oversaw the algorithmic development of the retail pricing, forecasting and transportation solutions. Prior to Manugistics, Mr. Acharya worked for the Operations Research Group at US Airways and was part of the team that built the airline's fleeting and scheduling solutions. Mr. Acharya has also worked as an independent consultant in the travel and hospitality sector. Mr. Acharya holds an M.S. in Operations Research from the University of North Carolina and an M.S. in Mathematical Sciences from Clemson University. He holds a U.S. patent for his work in sales history decomposition.

Mr. Acharya can be contacted at 480-308-3000 or suresh.acharya@jda.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.