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 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.