Editorial Board   

Mr. DiLeva

Michael DiLeva

Executive Vice President, The IDT Group

Michael DiLeva joined The IDT Group - the hospitality industry's leading Customer Relationship Management (CRM) services provider - in 2007 as the head of both the company's Gaming Division and corporate business development. In this role, he oversees a variety of tasks such as industry relations, marketing and strategic/solution alliances. Mr. DiLeva also plays an active role in the company's development and delivery of advanced guest management technology and services for hotel chains including Marriott, Millennium, Benchmark, Destination and Mandarin Oriental. IDT also serves over 200 upscale independent properties including Canyon Ranch, The Broadmoor and Hershey Resorts. Prior to joining IDT, Mr. DiLeva served as Executive Vice President and General Manger of KoolConnect Technologies - a leading provider of digital and advanced High Definition entertainment services to the luxury and upscale segments of the Hospitality Industry. While at KoolConnect, Mr. DiLeva oversaw Sales, Marketing, Operations and Product Definition, worked closely with leading operators including Mandarin Oriental, Pan Pacific, InterContinental and Wynn Resorts and helped the company to grow over 1,200% during his tenure. Earlier in his career, Mr. DiLeva served as Managing Director of the Hospitality Practice for Unisys Corporation, a Fortune(R) 300 technology and services company. In that position, he extended the company's travel solutions expertise from airlines into the hospitality industry and introduced a variety of solutions into this prior "green field" market for Unisys, including broadband connectivity and consulting, customer loyalty systems development and implementation, enterprise security and video-on-demand. During his time with Unisys, the Hospitality Practice grew from a start-up to a $12 million business and he personally provided consulting services for C-Level executives at major hotel companies and hospitality vendors in the United States, Europe and Middle East. Mr. DiLeva's other experience includes a stint as Vice President of Marketing for a hospitality technology company that deployed in-room High-Speed Internet Access in upscale and luxury hotel properties throughout the United States. In addition, he spent 10 years in marketing roles for Bally's Entertainment, Inc. and Harrah's Entertainment, Inc. and was the recipient of the 1998 corporate "Chairman's Award," the highest honor offered by Harrah's Entertainment, Inc., for his work helping to develop a patented loyalty program enhancement program. Mr. DiLeva has authored numerous articles on hospitality technology and customer loyalty and served as a Contributing Editor to National Hotel Executive, a leading online trade publication. He holds a Bachelor of Science degree in Marketing Management from Rutgers University and a Masters of Business Administration degree from Saint Joseph's University. He has also completed an executive leadership program conducted by the University of Virginia's Darden School of Business and serves on the Technology Advisory Board for the Penn State University School of Hospitality Management.

Mr. DiLeva can be contacted at 215-487-3522 or mdileva@theidtgroup.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.