Editorial Board   Guest Author

Mr. Tossell

David Tossell

Vice President, DataArt

David Tossell, CTC, Vice President, DataArt started in the mailroom of his family's travel agency 20+ years ago and made his way across the industry working for companies such as Sabre, Travelocity and Virtuoso. David joined DataArt in 2014 as Vice President, Travel & Hospitality Practice, having most recently served as Vice President of Marketing for WMPH Vacations / iCruise.com. Mr. Tossell is a serial entrepreneur, with experience ranging from global product marketing & development, to marketing promotions, business operations, SEO/SEM, and email marketing. Over the course of his career, he led many start-up businesses, including the Sabre Rewards travel agent loyalty program, and APInet, the travel distribution industry's first extranet. Most recently, Mr. Tossell oversaw the creation of TimeshareAdvisor - a review website for timeshare owners. At Travelocity, David oversaw the account team for the affiliate / private label distribution business with over 1,900 partners including Yahoo, AOL, American Express and AAA. During his time as CEO of CruiseLabs, he lead the company to a “runner-up” spot in the PhoCusWright Travel Innovation Summit and went on to establish a global network of over 70 cruise research and booking web sites, Mr. Tossell received his BS in Business Administration from Pepperdine University and earned his Certified Travel Counselor (CTC) designation from The Travel Institute in 1997. He co-authored *Technology In The Travel Industry* (1998 edition), a textbook for The Travel Institute's CTC training curriculum. Mr. Tossell lives in Texas with his wife and two sons. The couple founded several programs in the Dallas / Fort Worth area aimed at helping families with Autistic children to travel and assisting with the education/rehabilitation of Autistic children via technology.

Mr. Tossell can be contacted at

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.