Mr. Ronson

Terence Ronson

Managing Director

Pertlink Ltd.

Terence Ronson began his hospitality career over thirty years ago as a Chef, and has held various management positions with prominent hotels, both in England and Asia. Between 1996 and 2000 Terence was the Asia Operations Director for Hotel Information System (HIS) a leading technology supplier to the hospitality industry, based in Hong Kong. In fact, Mr. Ronson has had exposure to Asia since 1975 when he worked as an Assistant Manager at the Hong Kong Hilton.

Since 20010, when Mr. Ronson started Pertlink in Hong Kong – a Hospitality Consulting firm specializing in IT, he’s been interviewed on CNN’s eBizasia programme, and at one time, was the Technology Editor for HOTEL Asia Pacific magazine where he contributed a regular column on the effective use of Technology in Hotels. Since then, he has authored numerous industry related articles that regularly appear on hospitality related web sites.

Mr. Ronson is a regular speaker and organizer of Hotel TECH conferences in the region, and this year will Chair events in Bangkok, Shanghai and Singapore. In 2013 he’s scheduled to Chair the AHTEC@HOFEX event that will take place during May, in Hong Kong. Mr. Ronson also sits on various Advisory Boards such as for HITEC, HOFEX and IHIF.

Mr. Ronson moderates an online discussion group for in-room technology at: www.wiwih.com and also authored the very popular and helpful “Do’s and Don’ts of Hospitality Technology”. He also finds time to run an active Hotel Technology Blog.

Professional affiliations include membership of the Hospitality Financial Technology Professionals (USA), the Hotel Catering Institute Management Association (UK), HTNG – Hotel Technology Next Generation, and is also a proud Member of the Institute of Hospitality Consultants.

Mr. Ronson is enrolled in the Professor for a Day programme at the HK Polytechnic University where he holds a Visiting Lecturer Position as well as participating in their Mentor programme.

Currently involved in numerous regional projects, Pertlink has recently affiliated itself with the MDIS – Management Development Institute of Singapore to provide various Hospitality related training courses.

Mr. Ronson can be contacted at +852 9468 0848 or terence@pertlink.net

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.