Mr. Ziegler

Craig Ziegler

President

SuiteLinq, Inc.

With over twenty-five years of experience building brands and shaping product strategy for clients in a variety of industries, Craig Ziegler is a multimedia innovator with roots in the earliest days of the interactive revolution. His is the driving vision behind the SuiteLinq concept, growing the company from its origins to its current position as an innovator in the hospitality industry.

Achieving true and meaningful cross-media connectivity between hotels and their guests is the heart of the SuiteLinq solution as well as the core concept behind the new LINQ360 Innovation Center, Powered by Microsoft.

Mr. Ziegler forged the relationships that enabled SuiteLinq to become a valued contributor to Microsoft’s hospitality strategy worldwide and one of the youngest companies ever named as a Microsoft Global Alliance Partner. With Microsoft, he then helped unify fellow next-generation hospitality systems innovators around the LINQ360 Innovation Center in Las Vegas.

Mr. Ziegler’s vision has landed him seats on numerous boards including: HP Thought Leaders, NASA/Goddard Incubator board, The American Institute of Graphic Arts (AIGA), Nevada Development Association Advisory Board and the Economical Advisory Board – Office of the Mayor, Baltimore City.

Mr. Ziegler can be contacted at 610-917-3863 or cziegler@suitelinq.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.