Outsource Acelerator Podcast, hosted by Derek Gallimore, explores business and outsourcing mastery. Inside-knowledge from the outsourcing capital of the world - Manila, Philippines.
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221. Hotel Dining Digital Transformation
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Manage episode 350310994 series 3039072
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Understanding the new model of hospitality is gaining some ground with a shifting tide to technology, consumer demand, and a new server for exploration by the next-gen consumer. Tech-enabled hospitality startup, CAMO, is democratizing hotel dining by reimagining room service, reinventing the way travelers experience cuisine, and helping hotels generate profits from traditionally underutilized kitchens.
Paul Barron breaks down the CAMO turnkey solution with Kevin Rohani Founder & CEO at CAMO. In this podcast, they break down the challenges that hotels face in growing their restaurant experiences as they recapture their guests’ dining experiences, fulfill room service needs, and keep the revenue on-premises.
When restaurants and hotels closed for indoor dining during the past few years, people switched to pick-up orders and home deliveries, ghost kitchens became the concept of the day, helping both restaurant operators and retail landlords survive the setback. But now that indoor dining is back action, ghost kitchens have had to adapt, with some transitioning to full-service restaurants and others building out food halls to expand their customer reach, according to industry experts. Recent research from Foodable Labs shows a significant slowdown in consumer demand for Ghost Kitchens, and the move to lowering takeout costs for guests has become one of the key areas in which they are focused.
CAMO currently operates in Anaheim, California, providing room service to the surrounding market of hotels as well as serving guests at their physical hubs, including the companies’ recently opened innovation lab, Oasis Food Hall. For more information, please visit www.camohospitality.com.
…
continue reading
Paul Barron breaks down the CAMO turnkey solution with Kevin Rohani Founder & CEO at CAMO. In this podcast, they break down the challenges that hotels face in growing their restaurant experiences as they recapture their guests’ dining experiences, fulfill room service needs, and keep the revenue on-premises.
When restaurants and hotels closed for indoor dining during the past few years, people switched to pick-up orders and home deliveries, ghost kitchens became the concept of the day, helping both restaurant operators and retail landlords survive the setback. But now that indoor dining is back action, ghost kitchens have had to adapt, with some transitioning to full-service restaurants and others building out food halls to expand their customer reach, according to industry experts. Recent research from Foodable Labs shows a significant slowdown in consumer demand for Ghost Kitchens, and the move to lowering takeout costs for guests has become one of the key areas in which they are focused.
CAMO currently operates in Anaheim, California, providing room service to the surrounding market of hotels as well as serving guests at their physical hubs, including the companies’ recently opened innovation lab, Oasis Food Hall. For more information, please visit www.camohospitality.com.
263 episodes
MP3•Episode home
Manage episode 350310994 series 3039072
Content provided by Savor.fm. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Savor.fm or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Understanding the new model of hospitality is gaining some ground with a shifting tide to technology, consumer demand, and a new server for exploration by the next-gen consumer. Tech-enabled hospitality startup, CAMO, is democratizing hotel dining by reimagining room service, reinventing the way travelers experience cuisine, and helping hotels generate profits from traditionally underutilized kitchens.
Paul Barron breaks down the CAMO turnkey solution with Kevin Rohani Founder & CEO at CAMO. In this podcast, they break down the challenges that hotels face in growing their restaurant experiences as they recapture their guests’ dining experiences, fulfill room service needs, and keep the revenue on-premises.
When restaurants and hotels closed for indoor dining during the past few years, people switched to pick-up orders and home deliveries, ghost kitchens became the concept of the day, helping both restaurant operators and retail landlords survive the setback. But now that indoor dining is back action, ghost kitchens have had to adapt, with some transitioning to full-service restaurants and others building out food halls to expand their customer reach, according to industry experts. Recent research from Foodable Labs shows a significant slowdown in consumer demand for Ghost Kitchens, and the move to lowering takeout costs for guests has become one of the key areas in which they are focused.
CAMO currently operates in Anaheim, California, providing room service to the surrounding market of hotels as well as serving guests at their physical hubs, including the companies’ recently opened innovation lab, Oasis Food Hall. For more information, please visit www.camohospitality.com.
…
continue reading
Paul Barron breaks down the CAMO turnkey solution with Kevin Rohani Founder & CEO at CAMO. In this podcast, they break down the challenges that hotels face in growing their restaurant experiences as they recapture their guests’ dining experiences, fulfill room service needs, and keep the revenue on-premises.
When restaurants and hotels closed for indoor dining during the past few years, people switched to pick-up orders and home deliveries, ghost kitchens became the concept of the day, helping both restaurant operators and retail landlords survive the setback. But now that indoor dining is back action, ghost kitchens have had to adapt, with some transitioning to full-service restaurants and others building out food halls to expand their customer reach, according to industry experts. Recent research from Foodable Labs shows a significant slowdown in consumer demand for Ghost Kitchens, and the move to lowering takeout costs for guests has become one of the key areas in which they are focused.
CAMO currently operates in Anaheim, California, providing room service to the surrounding market of hotels as well as serving guests at their physical hubs, including the companies’ recently opened innovation lab, Oasis Food Hall. For more information, please visit www.camohospitality.com.
263 episodes
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