Editorial Board   Guest Author

Mr. Wilson

Jonathan Wilson

VP Product Innovation & Brand Services, Hilton Worldwide

Jonathan Wilson leads a team of the best professionals in the industry to provide global product innovation and brand definition in food and beverage, spa and wellness, rooms division, and meeting and public spaces for 14 worldwide brands. In addition, he is responsible for pursuing the development of strategic opportunities in innovation through creative partner solutions, talent exposure and a fostered environment. Prior to Joining Hilton Worldwide in May of 2015, Mr. Wilson spent 15 years at Princess Cruises, the number one cruise line in the premium market segment and fourth largest cruise line in the world. As vice president, guest food and beverage experience, product development and hotel analysis, Mr. Wilson led the team that creates and delivers the food, beverage, bar, lounge, and dining experiences for guests and crew through guest culinary, dining and beverage services. He was responsible for guiding product development in the areas of culinary, dining and beverage services, through newbuild initiatives, revitalization efforts, capital expenditure, crew engagement and product relevance of Asia source markets. The goal of his team was to create onboard offerings that drive new demand and build customer loyalty while maximizing onboard revenue, cost control, operational efficiencies. Mr. Wilson's positions within Princess Cruises included director of culinary operations, director of hotel operations, vice president of hotel operations for newbuild and product development, and vice president of hotel operations food & beverage and product development. Before joining Princess Cruises, Mr. Wilson held management positions at the Institute of Hotel and Tourism Management where he led the Educational Division of the Belvoir Park Swiss Hotel School as well as functional hotel and food and beverage operations; The Palace of the Lost City in South Africa, and the Grand Wailea Resort and Spa in Maui, Hawaii where his career as a Chef de Cuisine afforded him the opportunity to cook for celebrities, dignitaries and peers. Starting as a chef by trade with an apprenticeship from the Grove Park Inn and Country Club in North Carolina, Mr. Wilson also earned a degree in Culinary Arts from Johnson and Wales University. Originally from Indiana, Mr. Wilson continues to enjoy traveling the world and now lives with his wife and three daughters in Leesburg, VA.

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

Mr. Wilson can be contacted at 703-883-1000 or jonathan.wilson@hilton.com

Coming up in January 2019...

Mobile Technology: The Future is Now

Mobile Technology continues to advance at a relentless pace and the hotel industry continues to adapt. Hotel guests have shown a strong preference for mobile self-service - from checking-in/out at a hotel kiosk, to ordering room service, making dinner reservations, booking spa treatments, and managing laundry/dry cleaning services. And they also enjoy the convenience of paying for these services with smart phone mobile payments. In addition, some hotels have adopted a “concierge in your pocket” concept. Through a proprietary hotel app, guests can access useful information such as local entertainment venues, tourist attractions, event calendars, and medical facilities and services. In-room entertainment continues to be a key factor, as guests insist on the capacity to plug in their own mobile devices to customize their entertainment choices. Mobile technology also allows for greater marketing opportunities. For example, many hotels have adopted the use of “push notifications” - sending promotions, discounts and special event messages to guests based on their property location, purchase history, profiles, etc. Near field communication (NFC) technology is also being utilized to support applications such as opening room doors, earning loyalty points, renting a bike, accessing a rental car, and more. Finally, some hotels have adopted more futuristic technology. Robots are in use that have the ability to move between floors to deliver room service requests for all kinds of items - food, beverages, towels, toothbrushes, chargers and snacks. And infrared scanners are being used by housekeeping staff that can detect body heat within a room, alerting staff that the room is occupied and they should come back at a later time. The January Hotel Business Review will report on what some hotels are doing to maximize their opportunities in this exciting mobile technology space.