Editorial Board   Guest Author

Mr. Housman

Aaron Housman

Partner, Elevate Research

Aaron Houseman brings over twenty years of executive experience working in high touch industries. He joined Elevate as a partner in the company in 2013, where he oversees new client acquisition, survey program implementation and strategic partnerships. Mr. Houseman is also President of the Board of Directors for the Bluewater Theater Group. Previously, Mr. Houseman was Founder/CEO of Med Legal, where he grew the company from one employee to 125 employees before selling the company in 2007. The company had offices and employees spread across the United States. In the high touch industry of health management information, Med Legal was considered the gold standard for customer service. Elevate is the leader in easy to use, low cost guest feedback programs for restaurants, retailers and hotels. They are the first company to package the solutions and services of the larger survey research companies in a manner that is affordable for smaller operators.

Mr. Housman can be contacted at 952-456-1714 or aaron@elevateresearch.net

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.