Mr. Bifulco

Ryan Bifulco

Founder & CEO

Travel Spike

Ryan Bifulco is an Internet and travel pioneer with over 15 years of travel and new media experience. An expert on interactive travel, destination marketing, and tourism, Mr. Bifulco has been featured on Business Talk Radio's Travel Show, ABC Radio, NY Times, and USA Today.

Mr. Bifulco launched the first ever luxury travel podcast in January of 2006 called journeyPod. He founded and leads Travel Spike, an interactive company offering custom marketing and technology solutions exclusively to the travel sector.

Mr. Bifulco and the team at Travel Spike provide digital strategy, dynamic packaging booking engines, and online travel marketing to over 1500 travel clients. He regularly speaks at top industry shows like PhoCusWright, Travel Industry Association, Destination Marketing Association International, and Hospitality Sales and Marketing International. Prior to Travel Spike, Mr. Bifulco was at LastMinuteTravel.com as VP Strategic Alliances and VP Operations. As a member of the AirTran management team, he established and ran the revenue management, pricing, distribution planning, tour, and e-commerce departments.

Mr. Bifulco launched airtran.com in 1998 and guided it to become the number one airline website according to Salomon Smith Barney. He worked for US Airways in international revenue management. Mr. Bifulco was promoted three times in three years and was responsible for over $675 million in revenue per year. He received his degree in Economics from Wake Forest University.

Mr. Bifulco can be contacted at 770-433-2930 or info@travelspike.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.