Editorial Board   Guest Author

Mr. Smart

Bruce Smart

Strategic Account Executive, Maritz Motivation

Bruce Smart is a Strategic Account Executive at Maritz Motivation.  Mr. Smart is responsible for taking the lead position in helping his clients attract, engage and retain their valued employees and end consumers using the latest in behavioral and decision science practices. His 29-year career at Maritz spans a wide base of industries, most recently with an emphasis in hospitality solutions. He and his account teams have been recognized formally by both Maritz and his clients as innovators and significant value contributors.

Mr. Smart holds a Masters in Business Administration from the University of Missouri - St. Louis and a Bachelors in Economics from the University of Missouri - Columbia. Maritz Motivation helps companies drive growth by forming actionable insights that release the untapped potential of any company's most valuable asset - their people. Our customer loyalty, employee engagement, and sales/channel incentive programs enable people to establish and extend themselves through their companies, careers or favorite brands. Today, more than 450 million people participate in our clients' programs representing the hospitality, manufacturing, healthcare, automotive, and financial services industries.

Maritz Motivation's unparalleled industry experience, decades of behavioral science research, and proprietary approach to data allow us to move past just describing and diagnosing vulnerabilities; it enables us to prescribe solutions and predict growth that motivates human performance like no other company in the world. You can also stay up to date and join in the conversation on the latest behavioral science principles at https://peoplescience.maritz.com/.

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

Mr. Smart can be contacted at +1 636-827-2944 or bruce.smart@maritz.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.