Editorial Board   Guest Author

Mr. Bennie

Paul Bennie

Director of Business Development, ProfitSword

As Director of Business Development for ProfitSword, Paul Bennie leads sales efforts for the company and is a leading expert in business intelligence software and applications for the global hospitality industry.

Throughout his carrier, Mr. Bennie has attained a deep working knowledge of the latest trends in data analytics, data integration and collection; leveraging his background to provide hoteliers with the ability to streamline the strategic decision-making process and enhance profitability.

Areas that he further specializes in with ProfitSword include maximizing hotel accounting, sales pacing, forecasting and budgeting abilities. This he achieves by working with solutions capable of providing daily data collection from disparate sources and across a hotel brand's portfolio. Such platforms are also able to offer access to actionable data in real time through the delivery of pre-scheduled and customizable reports.

Prior to joining ProfitSword, Mr. Bennie held key positions at several notable data analytics and hospitality-focused organizations. These include serving as Senior Director Operations for Noble Investment Group and as Director of Operations Analysis for Hersha Hospitality Management.

Joining ProfitSword in 2010 and holding several leadership roles before becoming Director of Business Development, Mr. Bennie is now in charge of increasing revenues in the hospitality market, and generating leads through inside and outside sales, tradeshows, industry conferences, and client meetings.

Other tasks that Mr. Bennie performs include creating detailed contracts and scope documents in order to protect both client and ProfitSword interests. He is also responsible for creating a smooth transition between the sales process and implementation.

A graduate of Brigham Young University where he majored in business administration, Mr. Bennie has specialized in business and finance analysis since 2002.

Please visit http://www.profitsword.com for more information.

Mr. Bennie can be contacted at +1 407-219-9151 or pbennie@profitsword.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.