Editorial Board   Guest Author

Mr. McCartan

Michael McCartan

Managing Director Europe, the Middle East, and Africa, Duetto

Michael McCartan joined Duetto as managing director for Europe, the Middle East and Africa in 2014 to spearhead the rollout of disruptive pricing tools throughout the region. From Duetto's London office, Mr. McCartan directs the vision and execution across Europe, and has overseen massive growth by building the right strategies and partnerships. Since joining Duetto, he has helped establish Duetto teams in France, Italy and across the DACH region.

Prior to Duetto, Mr. McCartan held several leadership positions and rose to CEO of eRevMax, overseeing the daily operations of the Rate Tiger and Simple Distribution brands, where he grew the operations to serve more than 8,000 customers and capture data benefitting more than 40,000 hotels worldwide. He directed product development, business development, and customer and hotel relationship management in more than 100 countries. Prior to eRevMax, Mr. McCartan held senior management positions at Pegasus Solutions and at UK-based Computer and Design Services, where he managed sales of software solutions for the civil engineering industry. McCartan has an engineering degree from the University of Cape Town and a business degree from the Open University.

A specialist in software product management, business development, technical pre/post-sales and overall project management, Mr. McCartan has more than 20 years of experience in the hospitality industry. He is adept at engineering creative solutions and then executing their delivery, understanding the exact needs of the client and the challenges surrounding the market. He is a frequent speaker and panelist at major travel industry events across the EMEA region.

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

Mr. McCartan can be contacted at +44 755-796-8806 or michael.mccartan@duettoresearch.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.