Mr. Rosser

Drew Rosser

VP of Business Development

Whiteboard Labs

Drew Rosser joined Whiteboard Labs in March of 2000 then known as Webvertising, to primarily focus on iHotelier CRS sales to hotels. After the sale of iHotelier to TravelCLICK in 2003 Mr. Rosser became the Director of Operations for the iHotelier division of TravelCLICK. Mr. Rosser started his hotel career in Orlando, Florida in 1990 then moved to Atlanta after accepting a position at Holiday Inn's Corporate Flagship Hotel, the Crowne Plaza Ravinia, as the Assistant Guest Relations Manager. He was then promoted to Guest Relations Manager at another Holiday Inn property in the Atlanta area.

Mr. Rosser's hotel operational background coupled with his technological experience gives him a unique insight to how a hotel or hotel chain should manage their online presence and electronic distribution. This covers everything from the hotel's Web site, to the booking engine, SEO and best practices in terms of revenue management for a hotel's overall distribution methodology.

Working for a technology development firm, Mr. Rosser's experience level also includes product development, Web based application development, Software as a Service (SaaS) business model and new product launch.

Mr. Rosser sits on the Board of Directors for Linx Technologies and Force 10. Both are technology based firms dealing with enterprise level systems for the spa and hotel industries.

Mr. Rosser can be contacted at 713-333-9944 or drosser@whiteboardlabs.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.