Editorial Board   

Prof. Ferry

Steven Ferry

Chairman, International Institute of Modern Butlers

Steven Ferry was born and raised in England, where he worked in education, hospitality, and private service before moving to the USA to continue in private service—during which time, in 1990, he established the first international butler association, The International Association of Traditional Butlers, and wrote the first modern book for the profession, The British Butler's Bible.

Professor Ferry took a break from service in the mid-90's to focus on his other passions, establishing an award-winning photographic and writing company that produced a wide range of educational, PR, marketing, editorial and fictional products for most major US publishers and many corporations, including authoring 20 books and hundreds of articles. At the turn of the century, he found himself being asked to consult and train, first in the private sector and then in hospitality, based on publication of three books on butling.

At the request of peers, Professor Ferry founded the International Institute of Modern Butlers in 2004 to set and raise standards for the profession. He championed bringing the butler profession into the international community of the 21st Century and bringing the role to life, at a time when it was entrenched in tradition and being an object of interest as opposed to a vital force that could greatly expand service offerings in all service industries, hospitality in particular.

He is author of best-selling texts, including the two-volume 'Serving the Wealthy', and 'Hotel Butlers, The Great Service Differentiators'.

Professor Ferry has helped introduce several innovations and new services to the hospitality industry, including the hotel-butler rating system, the spa butler, and an international black-book database of guests from hell. He currently advocates for the profession, and, together with the Institute staff, trains butlers and other employees in luxury hotels and resorts, private villas and estates, and other service industries around the world, specializing in uniquely effective soft-skill training that builds relationships with guests, as well as bringing fresh and astute perspectives to the challenges of hospitality management.

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

Prof. Ferry can be contacted at +1 813-354-2734 or stevenferry@modernbutlers.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.