Editorial Board   Guest Author

Dr. Mitchell

Brian Mitchell

Principal, Mitchell Performance Systems

After completing a PhD in Psychology at the University of Sydney, Brian Mitchell spent several years in clinical practice. Moving into retail consulting with the Mandev International group he became President of the North American, Asian, and Australian operations, and a sought after international speaker on the subject of retail sales productivity. He also pioneered performance management systems within a major football code. In the mid-1990's Dr Mitchell established Mitchell Performance Systems (MPS), consulting to the consumer packaged goods industry. The company worked with industry leaders in the US and other regions, on techniques to improve sales and negotiation performance within field force and account management teams. This experience has also been applied to improving revenue and profits in restaurant Food & Beverage. He has completed three books on wine, in collaboration with Evan Mitchell - including the 2009 US Praeger hardcover The Psychology of Wine, now released in a revised eBook edition for Apple and Kindle ([www.psychologyofwine.com][1]). A joint paper to the 7th International WineHealth conference on the generational dangers facing the wine industry, led to the establishment of Love & Wine, a digital creative agency for wine producers. MPS is now actively involved in research and development of consumer marketing strategies for the Millennial generation, based on psychological principles. [1]: http://www.psychologyofwine.com/

Dr. Mitchell can be contacted at brian@loveandwine.com.au

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.