Editorial Board   Guest Author

Mr. Mueller

Markus Mueller

Vice President Global Sales, Worldhotels

Markus Mueller is a sales expert with extensive experience working with hotel groups and chains and considerable international experience. Most recently before joining Worldhotels, Mr. Mueller was Vice President Sales & Marketing Asia for Moevenpick Hotels & Resorts in Bangkok. He was responsible for all aspects of brand marketing and sales for 18 new hotel projects and eight operating hotels. He has also served as Head of Brand Relaunch at InterContinentalHotels Group, where he managed a global brand relaunch for 126 Holiday Inn and Holiday Inn Express hotels in Asia Pacific. Having held the position of Director of Sales and Marketing at several hotels, he has experienced firsthand what support hotels need in their efforts to drive local and global sales. Mr. Mueller holds a Master of Business Administration with Distinction from Warwick Business School in the UK. Worldhotels announced Mr. Mueller's new position during the Annual Conference in January 2015 as part of a stronger sales focus for the group. In this role, Mr. Mueller works closely with Worldhotels' global sales teams to develop new strategies as well as maximize all current sales efforts. Mr. Mueller also oversees the group's 'Check 5' programme, a bundle of initiatives designed to help Worldhotels' affiliate hotels build their sales intelligence. He is based in the group's head office in Frankfurt, Germany. Mr. Mueller is a German national, but has lived and worked in many cities around the world, including Singapore, London, New Delhi, and Aruba.

Please visit www.worldhotels.com for more information.

Mr. Mueller can be contacted at 496966056259 or mmueller@worldhotels.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.