Mr. Heckaman

David Heckaman

Vice President of Technology Development

Mandarin Oriental Hotel Group

David Heckaman has been engaged in the technology and hospitality industries for the past 20 years. He is able to leverage his extensive operational experience to remain focused on the hotel guest and the staff that have to service them.

Mr. Heckaman earned his undergraduate degree in Hotel Management and Development from the University of Central Florida.

His early operational career had taken through the hotel operational management path. He had worked for Guest Quarters, DoubleTree and independent properties in these roles.

Mr. Heckaman’s technology path started with Storemont Trice Hotels where he was a regional technology manager and participated in hotel development and project management of large technology deployments. He later joined Crestline Capital in Bethesda, MD to assist in the creation of Crestline Hotels & Resorts and the interconnection of newly acquired properties and deployment of back-office systems.

In 2001, Mr. Heckaman joined Mandarin Oriental Hotel Group to lead the technology development aspect of their North American flagship property in New York City. The development of this property placed Mandarin Oriental as a clear international leader in the area of lodging technology. There were numerous technologies that were presented to the world for the first-time when the Mandarin Oriental, New York opened in November of 2003. The list of these technologies that were successfully deployed include some of the following highlights:

  • Fully Converged IP Network
  • Full VoIP PBX including VoWiFi
  • High-Definition Video Distribution – Stored and Broadcast Content
  • Multi-Carrier Broad-Frequency Distributed Antenna System (DAS)
  • WiFi Distribution over DAS
  • Liquid Crystal Display (LCD) Television Deployment
  • Dedicated fiber-optic broadcast cabling infrastructure

Mr. Heckaman has held his current position with Mandarin Oriental since 2005. In this role he oversees new hotel development, new technology direction and physical infrastructures. The development projects that have occurred under his watch include the following:

  • Mandarin Oriental, Washington, DC
  • Mandarin Oriental, Riviera Maya
  • Mandarin Oriental, Boston
  • Mandarin Oriental, Las Vegas at CityCenter
  • Mandarin Oriental, Barcelona
  • Mandarin Oriental, Paris

Mr. Heckaman also is the Principal Consultant of Heckaman Group, LLC which is a consulting company created to provide technology guidance, project review and vision clarity to technology vendors as well as lodging operators.

Mr. Heckaman also is the co-owner of Structurewide, LLC that operates as a low-voltage engineering and design firm serving primarily North and South Carolina.

He has been a charter member of Hospitality Technology Next Generation (HTNG) trade organization. He currently co-chairs the HTNG Infrastructure and Device Forum.

Mr. Heckaman has held the following certifications Registered Communications Distribution Designer (RCDD) Cisco Certified Network Administrator (CCNA)

Mr. Heckaman can be contacted at 803-627-8886 or dheckaman@mohg.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.