Editorial Board   

Mr. Engels

Gino Engels

Co-Founder, OTA Insight

Gino Engels co-founded OTA Insight in 2012. The business has since grown from a small disrupter challenging an established marketplace, to a business supporting over 30,000 clients in 140 countries.

As co-founder and CCO of OTA Insight, Mr. Engels is driven by working with the industry's most progressive innovators alongside established global and local players to deliver first-class solutions. He leads the delivery and continued development of OTA Insight's dashboard and reporting capabilities to enable hoteliers to support a profitable revenue and distribution strategy.

Mr. Engels' customer-focused objective is to deliver affordable revenue tools to hotels and continuously develop new solutions to help those in the hospitality sector overcome technological barriers.

Mr. Engels regularly contributes his expert knowledge on the hospitality sector to articles on current trending topics for publications including The Washington Post and also frequently speaks at industry events across the globe such as the SmartGuest Analytics and Best Western International Revenue Conferences in the US, HSMAI and Revenue Forums across Europe and Fastbooking Digital Labs across Asia.

Prior to co-founding OTA Insight, Mr. Engels had a successful career with roles at some of the world's largest corporations. These include Sony Pictures Entertainment and AB InBev where he worked with leading global retailers to develop profitable retail strategies both online and offline.

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

Mr. Engels can be contacted at 929-313-6301 or gino@otainsight.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.