December 10, 2023


Vacation Shines Through

Hospitality Trends- Uncaged with INTELITY CEO Robert Stevenson

2 min read
Hospitality Trends- Uncaged with INTELITY CEO Robert Stevenson

CEO Robert Stevenson shares how INTELITY’s visitor knowledge system can assistance clear up some of the staffing problems in hospitality nowadays.

INTELITY CEO Robert Stevenson was not too long ago showcased in an episode of the podcast The Uncaged Show, in which he touched on several matters, such as the most recent updates to the INTELITY system, latest developments in the hospitality sector, and how the INTELITY system can assistance the hospitality business climate staffing shortages.

In the course of the job interview, Stevenson shared how the pandemic has had an result on most of the tendencies in hospitality now, together with a press to protection and contactless guest experiences.

Hear to the Entire Interview

“Our buyer at the lodge amount is extremely anxious about the electronic guest journey, and they are also intrigued in the contactless capabilities that our platform supplies,” Stevenson shared with Uncaged Display host Bant Breen. “Something like the BA.5 variant of COVID-19 that is rearing its head, people are the form of factors I assume we can anticipate to proceed for yrs and years to appear, so getting a electronic pathway is extremely critical.”

Stevenson also shared how workforce shortages have tremendously afflicted the hospitality business since the start out of the pandemic.

“The service market workforces have arrive back, a lot more considerably so than they were say a year ago, but a ton of individuals switched occupations and are just tests the waters and checking out if they want a career in hospitality, so you have a ton of turnover and a whole lot of mild staffing,” Stevenson mentioned. “Some motels are running with only 30-to-40% of their workers. It is a major concern, and technologies like our system can assist.”

Stevenson shared how platforms like INTELITY’s enables friends to use their cell devices to check out-in, preserving front desk staff time. The same goes for area services groups.

“If we mechanically route in-place eating requests straight to the kitchen and get it fulfilled, then the only human labor that is really required is cooking that meal and going for walks it up to the place. That will save hospitality workers a couple minutes of telephone time and handbook entry time. And all all those matters increase up.”

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