Editorial Board   Guest Author

Mr. Brown

Jason Brown

Senior Product Manager, GuestTek

Jason  Brown's love of the arts led him to study film at Simon Fraser University in British Columbia, Canada.  But after  graduation, he discovered his affinity for business strategy and began a career in finance.   After several years, Mr. Brown inevitably gravitated towards roles which allowed him to bring his perspective to creative and innovative companies such as Alliance Atlatic, Veer, Corbis - and now GuestTek Interactive Entertainment Ltd.

Prior to GuestTek, Mr. Brown was the Director of Media Partners for Corbis, a major media licensing company. While with Corbis, Mr. Brown built their global third party offering, represented the company within the image licensing industry, identified new partnerships, brokered deals, negotiated contract terms, and was largely responsible for product line performance and business practices.

For the last 4 years, Mr. Brown has developed film studio relationships for GuestTek, streamlining their Video on Demand (VOD) workflow and developing processes to manage significant growth in their VOD product.  Mr. Brown has created a strategy to adapt the GuestTek business model to meet the evolving ways customers expect to access content. This ties in well with the latest addition to Mr. Brown's portfolio, his new role as Senior Product Manager of GuestTek's MyMedia product. MyMedia allows hotels to give guests the ability to stream content from Over-the-Top (OTT) Streaming Apps directly on the in-room TV. Mr. Brown is excited to be able to work with not only the content itself, but also on content delivery methods - both through MyMedia and on the future of VOD - at the intersection of art, business and technology.

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

Mr. Brown can be contacted at 403-975-8552 or jason.brownstone@gmail.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.