Editorial Board   

Mr. Mourier

Jean Francois Mourier

Founder & CEO, RevPar Guru Inc.

Jean Francois Mourier arrived in South Florida in 2003 after a successful and distinguished career in Europe as a trader, financial analyst and director for a number of top firms including Merrill Lynch, ING Barings and others. He joined a small Miami Beach hotel management firm as a financial analyst. Applying his vast experience in finance, pricing and technology, he soon revamped the company's revenue management methods, with dramatic results. Occupancy at The Palms Hotel and The National Hotel in Miami Beach increased from 63% in 2003 to 96% in 2007, while steadily increasing average room rates. This was remarkable, but not surprising in light of Jean Francois' earlier achievements in the finance trade, where he modernized operations by introducing options and new products, increased customer sales by 100% through aggressive pricing strategies, sales training and product marketing, and doubled new issue business. A few months after joining the company, Mourier added the position of Director of Revenue Management to his resume and implemented a unique and revolutionary pricing scheme that yielded a 100% increase in revenues, earning him several awards in recognition of his out-of-the box creativity and methodology. In addition, he successfully trained and managed three programmers and four executives in his methods and philosophies, ensuring the perpetuation of his management, marketing and pricing policies. In 2007, along with his colleague and 25-year veteran of the hospitality industry, Bruno Perez, Mourier founded RevPar Guru to provide the Yield Dynamic Price Engine, an integrated revenue management and pricing solution, to others in the hospitality industry.

Mr. Mourier can be contacted at 786-478-3500 or clientservices@revparguru.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.