Mr. Cush

Alastair Cush

Head of Global Lodging Business Development

Kaba

Alastair Cush is the Head of Global Lodging Business Development at dormakaba, a leading provider of high quality access management solutions, locks, cylinders, physical access systems, enterprise data and time recording, and hotel access systems. dormakaba provides the Saflok and ILCO brand of electronic locking solutions.

Based out of dormakaba’s office in Montreal, Canada, Mr. Cush graduated with an MBA from HEC Montreal Business School. Mr. Cush has been part of the dormakaba group since 2005, holding previous management positions in Product Management and Marketing for the lodging segment. Mr. Cush acquired a strong knowledge of the lodging business, and nurtured partnerships between dormakaba and major hotel chains while positioning dormakaba as an innovation leader. It is the ambition of Mr. Cush and dormakaba to make access in life smart and secure.

In a world of perpetual evolution, Mr. Cush participated in the deployment of several new technologies in the hospitality industry, including dormakaba’s Mobile Access Solutions that allow guests to enter their hotel rooms using their mobile device as an access key. Working in close collaboration with the dormakaba Engineering team and constantly focusing on improving the hotel guest experience, Mr. Cush plays an instrumental part in the development of customer driven solutions that meet requirements in terms of functionality and design.

In his role as Head of Global Lodging Business Development Mr. Cush plays a crucial role in the dormakaba organization, working in close collaboration with the company’s regional organizations in Europe, the Middle-East, Africa and Asia Pacific.

Please visit www.kaba.com for more information.

Mr. Cush can be contacted at 514-735-5410 x236 or alastair.cush@kaba.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.