Editorial Board   Guest Author

Mr. Jost

Benjamin Jost

Co-Founder & CEO, TrustYou

Benjamin Jost is co-founder and chief executive officer of TrustYou. Since 2008, TrustYou has set the standard for reputation management with solutions for hospitality-industry businesses to analyze online reviews, tweets and posts across the social web, to gather trusted reviews directly from its customers, and to use the authentic conversations to successfully market online reputations. TrustYou monitors over 400,000 hotels, providing an extensive base for competitive analysis, capturing sentiment and opinions from millions of comments in one easy-to-view place from sources like TripAdvisor, Facebook, Google+, Twitter, Yelp and more across 23 different languages. Mr. Jost is an expert on social semantic search and is leading the big data revolution in hospitality. As CEO he has been instrumental in the company's growth from two to 70 people with more than 13,000 customers in 60 countries. TrustYou's clients include individual hotels, independent boutique chains, destinations and major global brands such as Accor, Marriott, Starwood, Hard Rock Cafes and Best Western Hotels. Started in Munich, Germany, TrustYou is now a global company with USA headquarters in Dallas, Texas and offices and sales representation in U.K., the Netherlands, France, Central Europe, Asia and Australia. Mr. Jost is extremely hands-on with TrustYou's international team hailing from 23 countries and speaking more than 20 different languages. He oversees product development, as well as all PR and marketing for TrustYou. Mr. Jost personally interviews all engineers for the research & development team and less than five percent make the final cut. Mr. Jost has was a driving force in the acquisition of USA-based ReviewAnalyst in 2011 and the company's partnerships, spanning an impressive variety of organizations; from tech companies like Google, Trust and Micros, to destination-specific alignment with Germany and Switzerland to develop the countries' official star-rating systems for hotels. Prior to TrustYou, Mr. Jost spearheaded the Southern European M&A team for one of the world's leading renewable energy providers and oversaw hundreds of investment cases covering a profusion of renewable technologies. He started his career in venture capital at Siemens Venture Capital and Xange Capital. During his studies he conducted extensive research into the security aspects of mobile applications systems and organic RFID. Mr. Jost holds a MsC in engineering from the University of Technology in Munich and conducted research at the ENST Paris and the University of Washington Business School, Seattle.

Mr. Jost can be contacted at 011 49 89548 02925 or benjamin.jost@trustyou.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.