Editorial Board   Guest Author

Mr. Pearson

Bryan Pearson

President & CEO, LoyaltyOne Inc.

With more than two decades experience developing meaningful customer relationships for some of the world's leading companies, Bryan Pearson is an internationally recognized expert and author in the fields of enterprise loyalty and coalition marketing. As President of LoyaltyOne, a pioneer in loyalty strategies and measured marketing, he heads six global enterprises, leveraging the knowledge of 120 million customer relationships over 20 years to create relevant communications and enhanced shopper experiences. A sought-after speaker and author of the forthcoming book The Loyalty Leap: Turning Customer Information into Customer Intimacy, Mr. Pearson has presented in North and South America, Europe and Asia at such well-known events as Loyalty World, Card Forum and the Economic Club of Canada. He also is a frequent speaker at conferences hosted by the Direct Marketing Association and the Canadian Marketing Association. Mr. Pearson has been quoted in more than 150 U.S. news outlets, including The Wall Street Journal, Forbes, BusinessWeek, the Los Angeles Times, MSNBC and the Atlanta Journal-Constitution. He is a regular contributor to Retail Customer Experience, Customer Think, Creative Match and COLLOQUY and has been widely quoted in the Globe and Mail, the Vancouver Sun, National Post and Direct Marketing News. In addition, he serves as a member of the Executive Committee of Alliance Data, owner of LoyaltyOne. The Loyalty Leap: Turning Customer Information into Customer Intimacy, will be published in May 2012 by the Portfolio imprint of Penguin Group in both the US and Canada. The book draws on Mr. Pearson's first-hand experience in building emotional loyalty in an information age, with insightful stories from the trenches of the data-gathering and marketing communications fields. The Loyalty Leap details strategies for building unwavering customer loyalty while also navigating the minefields of privacy. While other business books address customer service and data as the abstract fruit of technology, only The Loyalty Leap reveals how shopper data can be used as the cornerstone upon which to build intimate customer relationships, leading to profitable growth in the new era of marketing. For information and book pre-orders, visit www.pearson4loyalty.com. Mr. Pearson joined Alliance Data (formerly The Loyalty Group) in 1992, was appointed President of the AIR MILES Reward Program (AMRP) in 1999 and of LoyaltyOne in 2006. Since then, Mr. Pearson spearheaded LoyaltyOne's expansion into South America and the launch of AIR MILES My Planet and AIR MILES for Social Change, growing AMRP to more than 10 million accounts - two-thirds of Canadian households. In 2010, LoyaltyOne earned more than 30 awards for its role as a best employer, its green initiatives, its marketing and its human resources. Prior to LoyaltyOne, Mr. Pearson launched his career in brand marketing at the Quaker Oats Co. of Canada, followed by a position in technology/software at Alias Research Inc.

Mr. Pearson can be contacted at 416-228-6500 or bpearson@loyalty.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.