Editorial Board   Guest Author

Mr. Goulden

Matthew Goulden

Managing Director, Triometric

Matthew Goulden, Managing Director of Triometric has 25 years of General Management, Sales & Marketing and Business Development experience in the software & automotive industries. Since 2007 Mr. Goulden, as Managing Director, has been for the strategic vision, overall management and business leadership of Triometric. Prior to joining Triometric in early 2003, Mr. Goulden held senior executive positions in VC backed software firms based in the UK and Europe with responsibility for strategy and growth. Mr. Goulden started his management career with the Ford Motor Company (Europe), during which time he held global responsibility for the successful implementation of Ford's worldwide Internet based dealer network. Today Mr. Goulden works closely with Triometric's management team and technologists to formulate and drive the strategies that have made Triometric a pioneer and technical leader in the Business Intelligence (BI) and analytics market for enterprise applications and the online travel market. Always with a hands-on approach he has developed key accounts with Fortune 500 customers including Thomson Reuters, Regus and HSBC and large online travel specialists such as GTA. Mr. Goulden holds an MBA from INSEAD business school and a Master of Engineering from Imperial College, London.

Please visit http://www.triometric.net/sectors/hotels for more information.

Mr. Goulden can be contacted at 441784558745 or matthew.goulden@triometric.net

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.