Editorial Board   Guest Author

Mr. Maggio

Anthony Maggio

Co-Founder & Head of Product, CheckMate

Anthony Maggio has spent most of his career finding ways to improve customer experiences. As frequent business travelers, Maggio and his CheckMate co-founders, Drew Patterson and Brian McManus, observed that the hospitality industry lagged behind others in the travel sector, particularly car rentals and airlines, when it came to early adoption of mobile technology. Together they set out to bring innovative, mobile, customer experiences to the hotel industry. 
Mr. Maggio is responsible for product management and customer success. Prior to co-founding CheckMate, Maggio started a new form of travel agency for Jetsetter, using the insight of experienced travel writers to develop and organize custom trips for the site's members. As the strategic projects leader at Jetsetter, he expanded the company into media sales and lead generation for high-end travel providers. Early in his career, Mr. Maggio was a business technology analyst at Deloitte Consulting where he spent 80 percent of his time living out of hotel rooms and gaining important insight into their operations. Mr. Maggio is a University of Pennsylvania alumnus, with a degree in Political Science.

Please visit www.checkmate.io for more information.

Mr. Maggio can be contacted at 888-997-2432 ext 504 or anthony@checkmate.io

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.