Editorial Board   Guest Author

Dr. Sammeck

Jan Sammeck

Director Digital Commerce & Projects, Deutsche Hospitality

Jan Sammeck is the Director Digital Commerce and Projects at Deutsche Hospitality, a Frankfurt, Germany-based Hotel Company that operates over 150 hotels in over 20 countries under the brands Steigenberger Hotels and Resorts, MAXX by Steigenberger, JAZ in the City, IntercityHotel and Zleep Hotels. In his function Dr. Sammeck is responsible for all web development and online marketing activities at Deutsche Hospitality.

With his team of online marketers and web project managers, he seeks to provide continuous growth to the group's hotels direct booking revenue, thereby increasing independence in digital distribution. His work is focused on generating more revenue from direct bookings, increasing the efficiency of all online marketing activities, exploring untapped consumer potential and integrating the digital customer journey with the group's websites.

Dr. Sammeck has authored a popular book on online marketing for hotels and contributes regularly to German industry publications. He is also a regular speaker on conferences nationally and internationally where he shares his thoughts on the topics of online marketing, direct distribution and web-related digital processes.

Prior to joining Deutsche Hospitality he was working for a major German OTA, where he led the internationalization into markets such as France and the UK, and also helped launch a budget hotel chain brand. During his early career he gained experience in the consulting industry and worked as a research associate.

Dr Sammeck has an academic background in business administration and holds a Ph.D. in Economics from Leipzig Graduate School of Management.

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

Dr. Sammeck can be contacted at +49 06966564187 or jan.sammeck@deutschehospitality.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.