Editorial Board   Guest Author

Mr. Atanassov

Emil Atanassov

General Manager, Asia Pacific, Sajan, Inc.

Emil Atanassov serves as General Manager, Asia-Pacific and heads up the Singapore office at Sajan, a leading global language services provider known for its top-ranked proprietary translation management system technology. Since Sajan's inception in 1997, its teams of localization professionals have been creating custom solutions for a wide variety of companies in several industries, with unique specialization in the travel and hospitality arena. The Sajan Singapore office specializes in time-sensitive global content such as websites, marketing materials, customer communications and loyalty programs, booking and reservation databases, backend fulfillment, revenue management, internal employee communications and signage. Mr. Atanassov played an integral role in Sajan's European expansion, helping to establish Sajan's European headquarters in Ireland. He then led the charge in establishing Sajan's Asia-Pacific headquarters, which opened its doors in 2011. Among Mr. Atanassov's specializations is leading localization and globalization initiatives for the world's largest travel companies, including the largest airline alliance. He also specializes in assisting clients with quantifying and measuring return on investment for localization. He and his team's accomplishments encompass a wide variety of revenue-boosting initiatives, including ongoing efforts in optimizing and rewriting hotel descriptive content to produce long-standing benefits such as increased content optimization, greater user experience and higher cost savings. Mr. Atanassov obtained his degree at the University of Wisconsin-River Falls in the Midwestern United States and is pursuing additional education at Singapore Management University. He continues to lend his topical expertise and insights to publications that focus on global content and localization.

Mr. Atanassov can be contacted at + 65 90174280 or eatanassov@sajan.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.