Editorial Board   Guest Author

Mr. Lewis-Purcell

Jason Lewis-Purcell

Vice President, GDS, SiteMinder

From the renowned Brown's Hotel and The Lancaster in London, to the Millennium Hotels and Resorts chain, Jason Lewis-Purcell has served as a director of sales and marketing at some of the world's leading properties to gain an intimate understanding of a hotelier's true needs and challenges.

Indeed, Mr. Lewis-Purcell's humble beginnings in the world of hospitality started at the age of 11, helping his family to clean and upkeep their bed and breakfast. It is Mr. Lewis-Purcell's long professional career in hospitality that has forged his success at travel technology disrupters since 2010, including TravelClick and the hotel industry's leading cloud platform, SiteMinder, where he initially led sales and marketing for the company's booming EMEA region.

Under Mr. Lewis-Purcell's leadership, SiteMinder secured some of Europe's most prominent and respected hotels, including GCH Hotel Group; Macdonald Hotels & Resorts and Malmaison in the UK; Derag Livinghotels in Germany; and Silken Hotels, Rusticae and Sercotel in Spain where the company continues to dominate in the hotel technology arena.

Today Mr. Lewis-Purcell heads up SiteMinder's global GDS business and, with the mantra of bringing the GDS into the modern, digital world, is responsible for orchestrating a business that uniquely brings cloud-based technology together with legacy systems to provide hotels an incomparable total distribution platform.

GDS by SiteMinder gained its own chain code ('GD') in mid-2016 and, over the 12 months that followed, more than tripled in hotel customer users to power nearly 200,000 reservations worth over $60 million in hotel revenue.

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

Mr. Lewis-Purcell can be contacted at +44 02031510730 or jason.lewis-purcell@siteminder.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.