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	<title>Chef Iverson &#8211; SaintPetersBlog</title>
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		<title>Blake Dowling: Tech, food and disruption: Hotels on the front lines of innovation</title>
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		<dc:creator><![CDATA[Blake Dowling]]></dc:creator>
		<pubDate>Tue, 10 Jan 2017 10:00:18 +0000</pubDate>
				<category><![CDATA[Apolitical]]></category>
		<category><![CDATA[Top Headlines]]></category>
		<category><![CDATA[Bern's]]></category>
		<category><![CDATA[Bern's Steakhouse]]></category>
		<category><![CDATA[Chef Iverson]]></category>
		<category><![CDATA[Grand Bohemian]]></category>
		<category><![CDATA[hotel industry]]></category>
		<category><![CDATA[innovation]]></category>
		<category><![CDATA[Outback Bowl]]></category>
		<category><![CDATA[Ryan Lochte]]></category>
		<category><![CDATA[The Epicurean]]></category>
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					<description><![CDATA[Like Ryan Lochte at a Rio gas station – 2017 is on. We are 100 percent set for takeoff. Engines are roaring and what should we expect from technology in this grand year? There are three things you can always count on, breaches, innovation and disruption. Let’s dive into innovation, shall we? (More swimming puns, ha!) The hotel industry is usually on the front lines of innovation. The W in DC encourages you to use your smartphone as your room&#8230;]]></description>
		
		
		
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