Editorial Board   Guest Author

Mr. Campbell

Chris Campbell

Chief Tracking Officer, Review Trackers

Chris Campbell is the founder and Chief Tracking Officer of Review Trackers, a B2B software and service company dedicated to helping enterprises, organizations, and businesses with multiple locations monitor and manage online reviews. Review Trackers is powered by proprietary data collection technology that aggregates and centralizes data from all major online review sites, including TripAdvisor, Google, Yelp, Citysearch, and Foursquare. The company was selected as an Innovative Web Technologies finalist for SXSW Interactive Accelerator 2013, chosen as an SMB Future Digital Marketing Star by BIA/Kelsey, and selected as one of the top 20 companies in Start-Up Chile, Latin America's premier capital network and entrepreneurship hub. An online marketing strategist with extensive tech entrepreneurial experience, Mr. Campbell founded Review Trackers in early 2012 with the vision of making the company the premier provider of all consumer-generated review data. Before Review Trackers, he successfully developed marketing campaigns for the United Nations, Dell, University of Chicago, Nissan, Pep Boys, and Jamba Juice, among many others. He won the 2009 DePaul University Outstanding Entrepreneur of the Year Award, and his work has appeared on Forbes, USA Today, Ad Age, Tech Crunch, The Next Web, and Crain's Chicago Business. Mr. Campbell is also a Global Facilitator for Startup Weekend, having organized and participated in over 30 events in cities around the world, with a finger always on the pulse of the global entrepreneurial community.

Mr. Campbell can be contacted at 866-854-7670 or info@reviewtrackers.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.