Mr. Moore

Tom Moore

Retail and Hospitality Industry Lead

Zebra Technologies

Tom Moore is responsible for positioning solutions to address key business problems for customers in the retail & hospitality industries. This includes keeping a pulse on trends, voice of the customer, partner strategies, driving revenue-based programs to support marketing, sales, and product management initiatives. In this role, he works in identifying go-to-market solutions, working collaboratively with sales, channels, and product groups to deliver solutions to customers. Mr. Moore is on the vendor advisory council for HTNG and a board member of the International Retail User Group.

Mr. Moore brings 30+ years experience in the retail and hospitality industries and held management positions in sales, alliances, channel programs and product marketing. He has traveled extensively in North America, Latin America, Europe and Asia. Mr. Moore has worked closely with numerous customers on the value of store automation, operational efficiencies and mobility solutions.

Prior to joining Zebra Technologies, Mr. Moore has held positions at Symbol Technologies, Motorola Solutions and NCR Corporation focused on solving business problems with solutions.

Mr. Moore holds a Bachelor of Science from Kent State University, lives in Atlanta, GA, has 4 children (all girls), and enjoys playing golf and boating in his free time.

Mr. Moore can be contacted at 770-633-0055 or thomas.moore@zebra.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.