Editorial Board   

Mr. Steensma

Mike Steensma

General Manager, Corrigan Logistics

Mike Steensma serves as general manager of Corrigan Logistics, a Michigan-based provider of transportation, warehousing and complete project management for businesses throughout the United States. In this role, Mr. Steensma is responsible for the overall daily performance of the Corrigan Logistics operations, including finances and personnel. He also oversees the company's full installation crews, as well as its 25 truck hauling fleet. With more than 20 years' experience in the moving storage business, Mr. Steensma started with the Corrigan Family of Companies in 1992 as a dispatcher for Corrigan Moving Systems, a full-service relocation company based in Farmington Hills, Mich. In 2010, Mr. Steensma became the general manager of Corrigan Logistics, utilizing his years of expertise and experience to educate his fellow team members throughout Corrigan's 12 branch locations on logistics operations. Mr. Steensma is a graduate of Grand Valley State University, where he earned his bachelor's degree in accounting with a minor in business management.

Mr. Steensma can be contacted at 877-670-7564 or MSteensma@corriganlogistics.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.