Editorial Board   

Mr. Evans

Jonathan Evans

Director, Chatmeter

Jonathan Evans heads up business intelligence at Chatmeter, the oldest and largest digital reputation and local SEO management platform.  He has 20 years experience with leading digital communications and marketing companies and began his career promoting travel & tourism clients including international destinations, resorts and convention & visitor bureaus.

At Chatmeter, Mr. Evans helps hotels, restaurants, retailers and other businesses monitor and improve their digital reputation, manage reviews, measure customer sentiment and improve their rankings in mobile, map and review site SEO.

Chatmeter helps hotels and other retailers to make a distinct impact in revenue by identifying several areas in their online presence that drives customers to choose their stores over competitors. We take this a step further with the only integrated local visibility rank tracker so you can measure ROI using the most complete local presence management platform in the world.

The benefit for our clients is complete online presence management simplified into a single dashboard. We also power a white-label reputation management dashboard for many agencies across the U.S.

Mr. Evans can be contacted at 303-960-1226 or jevans@chatmeter.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.