Editorial Board   

Mr. Kistner

Mike Kistner

President, Chief Executive Officer & Chairman of the Board, Pegasus Solutions

Mike Kistner is the Chairman, President and Chief Executive of Dallas-based Pegasus Solutions, a global leader in providing technology and services to hotels and travel distributors. Mr. Kistner joined Pegasus as Chief Operating Officer from Best Western International, Inc., where he was Chief Information Officer and Senior Vice President of distribution, responsible for worldwide systems development and management. Before joining Best Western, Mr. Kistner was a Senior Vice President at Cendant Corp., where he implemented the largest-ever hotel technology rollout. Previously, Mr. Kistner worked for Super 8 Motels where he was Executive Vice President of operations, heading IT, reservations, corporate travel, guest service, convention planning, corporate and franchise insurance and facilities management. He also was Vice President for management information systems and reservations at HFS Inc. Mr. Kistner holds a bachelor of science degree in accounting and information systems from Northern State University, Aberdeen, S.D. and a master of science degree in information systems from Colorado State University. He is the past Chairman and current member of the e-commerce committee of the American Hotel & Lodging Association. From 2000 to 2005, he served as Chairman of the Open Travel Alliance (OTA) and has been recognized as one of the leading CIOs in the hospitality industry.

Mr. Kistner can be contacted at 480-624-6450 or mike.kistner@pegs.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.