Mr. Panto

Darren Panto

Business Development Director

iRiS Software Systems

Darren Panto, Business Development Director for iRiS Software Systems is responsible for establishing and building long term relationships with the major hotel and cruise-line groups as well as hotel brands. Through key industry partnerships Darren has built the utilization of mobile concierge systems within the hotel environment and has formed essential connectivity partnerships to enhance operation efficiencies for hoteliers.

A people person, Mr. Panto's philosophy is one of working with customers as partners. He started his career in the industry studying a business degree with tourism (BA Hons), focusing on tourism law. Following a spell as a professional cricketer with Sussex CCC (UK), Mr. Panto took some time to travel and experience cultures worldwide, before spending summers in France and Spain working as an overseas holiday representative.

Mr. Panto started working in the tour operator industry 25 years ago working for Intasun and Longwood holidays. He started at the bottom and worked his way up, continuing his career at Peltours as Sales & Marketing Director on the Executive Board. He held the Sales Director position at Mosaic Holidays for two years, and prior to joining iRiS Software Systems he worked as an independent consultant. His work has covered all aspects of the business including customer care, brochure development, website production, marketing, contracting, public relations, sales and product development.

Mr. Panto has exceptional knowledge of working with Israel, Egypt, Jordan, UAE, South Africa, Canary Islands, France, Spain, USA, New Zealand, Turkey, Sri Lanka and Morocco

Please visit http://www.iris.net for more information.

Mr. Panto can be contacted at 44-0-2070-999-242 or darren@iris.net

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.