Editorial Board   

Mr. Unwin

Tim Unwin

EVP Hospitality Solutions, RateGain

Tim Unwin is Executive Vice President - Hospitality Solutions for RateGain, where he directs the planning and delivery of new products and develops RateGain's global partnerships with other service providers in the hospitality technology space. RateGain is a leader in hospitality technology solutions for seamless electronic distribution, revenue management decision support and brand engagement helping customers around the world to streamline their operations and sales. Using his more than 20 years' experience in hospitality technology, Mr. Unwin works closely with customers to build and refine enterprise solutions for distribution, market intelligence and decision-support. He also contributes to RateGain's thought leadership in travel technology and is involved with a number of industry organisations including HSMAI, HTNG and HEDNA where he is a contributor to the Connectivity Working Group. Prior to joining RateGain, Mr. Unwin served as Senior Vice President - Product Strategy for Pegasus Solutions where he directed product planning and development for the company's entire portfolio of services including central reservation systems, electronic distribution, hotel representation, web services, commission processing and business intelligence. Earlier in his Pegasus career, which spanned 14 years, he held positions in sales, account management and service support and was responsible for establishing the European-based support and account management function for Anasazi which was acquired by Pegasus in 2001. Prior to Anasazi, Mr. Unwin worked in technical support and software engineering roles with Forte Hotels, Jaguar Cars and the UK Department of Transport. He graduated with a Bachelor of Science in Psychology from the University of Wales, and is currently based in the UK.

Mr. Unwin can be contacted at 4402033719113 or tim.unwin@rategain.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.