Mr. Woodman

Henry Woodman

Founder & President

ICE Portal

As founder and president of ICE Portal, Henry Woodman is committed to delivering the highest standard for rich media creation, management and distribution. This is a commitment that found its roots in television and film production and earned Mr. Woodman four Emmy nominations for his work in network television. With a passion for travel, Mr. Woodman produced and directed films for leading travel destinations worldwide on behalf of major travel companies. These major travel companies included American Airlines, American Express, Eastern Airlines, several government tourism boards, and leading international cruise lines.

In 1997 he founded World Travelvision (WTV), a leading content provider for Internet Travel and Tourism. Since its inception, WTV has pioneered the production and distribution of Digital Brochures and Virtual Reality 360°Panormaic Photography. In 2003, World Travelvision was completely rebuilt and renamed ICE Portal.

In his now nearly three decades of experience in international travel promotion, Mr. Woodman is considered one of today’s leading travel industry experts on rich media content. He shares his expertise in the recently published book How to Sell Travel on the Internet. This enlightening, entertaining read presents an insider’s view of today’s burgeoning online travel world while guiding the reader through the travel industry’s major distribution channel and sales platform.

Henry Woodman is a Florida native and a graduate of the University of Arizona. He is trilingual, speaking English, Spanish, and French fluently, and is a natural entrepreneur. He recently completed his MBA in Entrepreneurship at NOVA Southeastern University.

Mr. Woodman can be contacted at 954-893-6778 or henry@iceportal.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.