Author
Author

Florian Kriechbaumer

VP for Operations & Development for INTEREL

Florian Kriechbaumer bis

Florian holds a Bachelor of Science in International Hospitality Management and completed his academic experience at The Emirates Academy of Hospitality Management and Cornell University. His career spans engagements across various hospitality and technology companies in operational, product, and technology roles. He is currently VP for Operations & Development for INTEREL, spearheading the connected device revolution in hospitality and creator of the “Hotel of Things”.  In his spare time, he enjoys photography and music production and is the founder of an independent house music label and the author of various journal articles focused on the intersection of hospitality and technology.

Insights by Florian Kriechbaumer (4)

Artificial Intelligence, Big Data and Digital Transformation in Hospitality

A specially-assembled panel discusses the role of AI, Big Data and the Internet of Things in the post-COVID hospitality industry.Presenters: Sanjay Nadkarni, Director of Innovation & Research, The Em.

Saving the environment, one “thing” at a time: The Internet of Things and sustainable hospitality

The majority of energy related activities in hospitality fall under the remit of engineering and facility management teams, whose approach is no longer limited to mechanical and physical activities, but needs to be driven by technology, connectivity and data.

Saving the environment, one 'thing'at a time: The Internet of Things and sustainable hospitality

The majority of energy related activities in hospitality fall under the remit of engineering and facility management teams, whose approach is no longer limited to mechanical and physical activities, but needs to be driven by technology, connectivity and data.

Room for Innovation – Hotel Technology

Travelling has become an essential component of our everyday business and leisure life. Thus, the more the "habit of traveling" sets in, the more efficient room layout and smooth fruition of both services and facilities in a hotel are taken for granted and are not noticed, unless the hotel gets them wrong.
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