Editorial Board   Guest Author

Mr. Wilson

Don Wilson

Senior Vice President, Maxim Revenue Management Solutions

Don Wilson is Senior Vice President of Maxim Revenue Management Solutions. Mr. Wilson is a seasoned executive with 30 years of experience leading high-tech consulting and software development companies, specializing in profit optimization, pricing and revenue management. He is a recognized leader in driving innovative revenue management applications to new industries and has helped propel many companies to leadership positions in their fields. Mr. Wilson has repeatedly led the development, application, and communication of innovative predictive analytic techniques to solve the most challenging business problems. His strengths lie in the ability to identify emerging issues, define and apply appropriate effective solutions, and coordinate the teams to deliver the results. Throughout his career, he has provided innovative solutions that combine the best available management science, advanced software development practices, and strong business/financial fundamentals. In a wide range of industries and companies, Mr. Wilson has driven the business process re-engineering efforts and been instrumental in helping people and organizations through the changes. His teams have carefully analyzed current needs and systems, designed new practices and systems to match the business needs, and directed process and organizational changes necessary to successfully integrate these new systems and tools. Mr. Wilson's particular knack for simple, low-tech approaches have helped many struggling companies gain immediate advantage, either through significant cost reductions or immediate revenue gains. These quick hits have often made further development projects self-funding, allowing initial wins to provide the value and momentum to carry through the entire program. Wilson also emphasizes the importance of clear communication during the process, starting with a cogent communication plan and continuing throughout. He has developed, written and published numerous pricing and revenue management articles, newsletters, workshops and presentations. For MaximRMS, the leading provider of revenue management systems to the hotel industry, Mr. Wilson is responsible for all revenue management development activities, new applications and strategic partnerships. Before joining MaximRMS, Mr. Wilson led or founded of the several leading pricing and revenue management firms, including Talus, Veritec Solutions, MCGI and SignalDemand. Wilson holds degrees from Stanford University and the University of Rochester. The author of numerous publications, Mr. Wilson has been invited to speak throughout the world.

Mr. Wilson can be contacted at 773-572-2060 or dwilson@maximrms.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.