Editorial Board   Guest Author

Mr. Simon

Jared Simon

Chief Operating Officer, HotelTonight

Jared Simon is a co-founder and the Chief Operating Officer of HotelTonight, the world's first made-for-mobile hotel booking app. Famous for giving users the ability to book a hotel in less than ten seconds and four taps, HotelTonight offers the best pricing for last minute deals at top hotels vetted personally by HotelTonight staff and is available for free in the Apple App Store and Android Market. At HotelTonight, Mr. Simon manages all hotel relations as well as customer support and all back-end operations and is proud to be part of the team that is making the world a bit more spontaneous. Prior to HotelTonight, Mr. Simon led partner development and served on the founding executive team at online video production and distribution pioneer TurnHere, with clients such as Intercontinental Hotels, Orbitz and Travelocity. Mr. Simon's career in the travel industry began in corporate development at Budget Group, which at the time owned and operated the Budget car rental chain in addition to other top vehicle rental brands. From there, Mr. Simon joined online travel agency Orbitz, serving on the launch team for the hotel product and eventually taking over as General Manager of the company's Lodging.com brand. During his time at Orbitz, Mr. Simon developed hundreds of relationships with independent hotels as well as serving as Orbitz's chief negotiator on several chain and connectivity deals. He began his career as an investment banker at Wall Street firm CS First Boston (now Credit Suisse.) Mr. Simon has a BA from the University of Texas at Austin, and an MBA from the Kellogg School of Management at Northwestern University.

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

Mr. Simon can be contacted at 800-208-2949 or jared@hoteltonight.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.