Mr. Schubach

Michael Schubach

Strategic Deployments / Program Management Director

Infor Hospitality

Michael Schubach has more than thirty years of Hospitality industry experience and is currently the Strategic Deployments and Program Management Director at Infor. Previous to this, Schubach was an industry writer and consultant working with many different organizations to develop strategies and content across the industry – from vendors to small and large hotel properties in North America, Asia, Africa and Europe.

He consulted on hospitality systems evaluation, specializing in PMS, S&C, POS, Inventory Procurement, Central Reservations Systems and related service systems. Schubach has also held the positions of Vice President of Product Management at Agilysys, Chief Information Officer at Trump Hotel Collection, Vice President of Resort Technology at Pinehurst Resort, and Vice President of Technology at Computerized Lodging Systems. Throughout his career he has supervised system installations at more than 2,500 hotel locations worldwide.

Schubach earned his undergraduate degree from the University of California at Santa Barbara focusing on History and Medieval Culture Studies. He later earned his MBA in Hospitality Management from Methodist University in Fayetteville, North Carolina. In December 2010, Schubach received the Certified Hospitality Technology Professional (CHTP) and Certified Hospitality Accountant Executive (CHAE) designations from Hospitality Financial and Technology Professionals (HFTP). He is a regular contributor to hospitality publications, a frequent speaker, lecturer, teacher and consultant. In 2015, Schubach was 38th inductee to the HFTP International Hall of Fame during HITEC in Austin, Texas.

When all is said and done, it is safe to say that he really, really likes the hospitality industry and everything that goes along with it!

Please visit htttp://infor.com for more information.

Mr. Schubach can be contacted at 646-336-1700 or michael.schubach@infor.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.