Editorial Board   Guest Author

Mr. Gollan

Doug Gollan

Editor-in-Chief & Founder, DG Amazing Experiences - Private Jet Card Comparisons

Doug Gollan is a travel and luxury lifestyle journalist and media executive who has been in the industry for over 30 years. He is considered an expert on marketing to Ultra High Net Worth (UHNW) consumers with a focus on private aviation. He has been involved in dozens of research projects surveying both consumer and travel industry executives.

Mr. Gollan grew up in a travel industry family and knew if he wasn't going to be a sports reporter, travel and tourism was his dream industry. After starting as a young reporter covering the airline industry in the late 1980s, he rose to leadership positions at a leading B2B travel magazine group. During his tenure, it moved from fourth to first place in its market and became one of the five largest magazines in the world as measured by Ad Age.

Mr. Gollan then launched a consumer magazine targeting UHNW private jet travelers where he served as President and Editor-in-Chief. He has also authored several books on UHNW sales and marketing, including 'Secrets of Selling to the Super Rich', and 'The Sky's the Limit: Marketing Luxury to the New Jet Set'.

Since 2015, Mr. Gollan has built a boutique digital media and consulting company focused on private aviation users. His weekly e-newsletter DG Amazing Experiences reaches over 25,000 full and fractional private aircraft owners, and Private Jet Card Comparisons is the only independent buyer's guide to private aviation memberships, comparing over 250 programs by more than 65 variables. He contributes to Forbes.com covering the business of luxury travel.

Please visit https://www.privatejetcardcomparisons.com for more information.

Linkedin Profile: https://www.linkedin.com/in/doug-gollan-ba1181/

Mr. Gollan can be contacted at +1 917-328-6518 or doug.gollan@privatejetcardcomparisons.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.