Editorial Board   

Mr. Carr

Bob Carr

Chairman & CEO, Heartland Payment Systems

Bob Carr founded Heartland Payment Systems, the nation's fifth largest payments processor in 1997. Under his guidance, Heartland has been named a FORTUNE 1000 company; climbed the rankings from #62 to #5 in the nation and #9 in the world; from 25 to 3,400 employees; from 2,500 to 250,000 business locations and from a portfolio of $0.4 billion in bankcard volume to more than $80 billion. Heartland is the official preferred provider of card processing, gift marketing, check management, payroll and tip management services for the American Hotel & Lodging Association and 38 state lodging associations. Mr. Carr spearheaded The Merchant Bill of Rights (www.merchantbillofrights.org) - a revolutionary public advocacy initiative to promote fair card processing practices on behalf of all business owners. He has been a driving force in the enhancement of payment card security and at the helm of the development of “E3™, (www.E3secure.com) Heartland's end-to-end encryption technology that is designed to protect cardholder data at rest and in motion throughout the lifecycle of card transactions. Mr. Carr received his Master of Science degree in computer science and his Bachelor of Science degree in mathematics from the University of Illinois (Champaign-Urbana), as well as an honorary PhD from Lewis University.

Mr. Carr can be contacted at Bob.Carr@e-hps.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.