Editorial Board   

Mr. Simpson

Mark Simpson

President & Founder, Maxymiser

Mark Simpson is Founder and President of Maxymiser, the global leader in conversion optimization. Maxymiser works with leading companies, such as Hertz, Lufthansa, Wyndham Hotels and Time Warner Cable, and across all sectors, digital platforms and media, to improve website and mobile conversion rates, offline customer profiling, visitor insight, customer loyalty, and overall digital experience. Maxymiser is based in New York, San Francisco, and internationally. Prior to Maxymiser, Mr. Simpson headed up online marketing and business development for Travelport, focusing on the acquisition and integration of ebookers, Octopus Travel, Hotel Club and RatesToGo, as well as heading up the company's Business Development, Search and PPC teams. Mr. Simpson was additionally a member of the team that launched Hitwise to the UK market. He graduated with a BCom Honours degree in Commerce from the University of Birmingham.

Mr. Simpson can be contacted at 212-419-0394 or mark@maxymiser.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.