Editorial Board   Guest Author

Mr. Hudson

Michael Hudson

Senior Vice President Hotel Analytics Division, Groups 360

Michael Hudson, CRME, MBA, is a former Walt Disney Imagineer with more than 20 years experience in engineering design, data analysis and user-experience development. Throughout his career at Disney, he helped open two theme parks and numerous ride systems across both coasts. He championed using data visualization and predictive analytics to improve ride reliability. In 2006, he was recruited by Gaylord Entertainment to graft his Disney experience onto hotel development. He created innovative retail and sports bar experiences for hotel guests and brokered strategic partnerships with the MLB and The Smithsonian. From there, he transitioned to help form a new team centralizing revenue management and yield strategies for the brand. Based on experiences yielding group business during the 2009 downturn, Mr. Hudson then founded Grouponomics to help bring event-performance transparency to the Sales and Revenue Management teams within the Hotel Industry. He focused on creating an application that unlocks data collecting digital cobwebs in CRM systems/spreadsheets. Grouponomics provides Sales, Revenue Management, Hotel Executives and Asset Managers a summarized view of Group business to contract displayed in easy to grasp Key Performance Indicators and communicated with the best practices in modern data visualization. If you can't measure it, you can't change it. After successfully growing for five years, Grouponomics was acquired by Nashville based, Groups360 in 2015. Mr. Hudson joined Groups360 as Head of Strategy, Hotel Analytics Division. Mr. Hudson remains dedicated to continuing to deliver transparency to both sides of the Hotel/Meeting Planner equation. When data is transformed from an ugly tabular system to a format that tells a story, that's when you truly unlock the potential of a collaborative sales process. Effective communication only happens when data is set free; Knowledge for both sides creates efficiency and maximizes profits for all.

Please visit http://www.groups360.com for more information.

Mr. Hudson can be contacted at 615-669-6338 or michael.hudson@groups360.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.