Editorial Board   Guest Author

Mr. Torbet

Peter Torbet

Director, Product Inovation, Acentic

Peter Torbet has been with Acentic since he graduated with an Honours Degree in Product Design from De Montfort University, which included a placement at Aston Martin. On graduating, Mr. Torbet joined Granada Business Technology to head up the design team, overseeing the Hospitality Industry's first use of a full screen UI, evolving into the industry's first animated Flash User Interface.

Mr. Torbet's remit moved from a UK-centric footprint to worldwide in 2003 on the formation of Acentic, where he headed up the European Design Studio. With his enthusiastic nature and visionary concepts, he soon found himself becoming lead presenter at client presentations to key accounts including Hilton, Starwood, Accor, Marriott, IHG and subsequently industry events.

During this time, Mr. Torbet's role expanded from that of not only the UI, but the wider guest experience and in turn the technology to deliver that experience. In his role as Director, Product Innovation, he enjoys looking at products from a creative technologist perspective, identifying opportunities, defining and taking product specification and development from proof of concept stage through to market.

Mr. Torbet works very closely across all disciplines within Acentic, from Operations, Product Management and R&D, through to Sales. An advisor to the Executive Board of Acentic, his global remit sees him travelling the world to support all key territories including Asia, the US and EMEA.

Please visit http://acentic.com/ for more information.

Mr. Torbet can be contacted at +44 (0) 1525 844-930 or peter.torbet@acentic.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.