Editorial Board   Guest Author

Mr. Saeed

Nabeel H. Saeed

Product Manager, VSI Healthcare Inc.

Nabeel Saeed, is a Product Marketing Manager at Vertical Systems, Inc., a Silicon Valley-based technology company that provides sophisticated solutions for the hospitality industry through a wide range of smart lobby solutions, mobile applications, and in-room products. With a background in statistical analysis of markets, product and graphic design, marketing, and art direction, Mr.Saeed has creatively blended his diverse interests to drive innovative user experiences in emerging markets. He helped design, develop, market, and sell workflow technologies that are revolutionizing the hospitality and healthcare industry. Mr.Saeed earned an undergraduate degree in Economics, with a focus on econometrics and stochastic modeling, at the University of California - San Diego. He also conducted market research at San Diego's World Trade center and at a Bay Area think-tank.

Mr. Saeed can be contacted at 408-752-8100 x112 or nsaeed@ver-sys.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.