Editorial Board   Guest Author

Mr. Sockell

Jonathan Sockell

Product Marketing Manager, Medallia

Jonathan Sockell is Product Marketing Manager at Medallia, the global leader in SaaS Customer Experience Management (CEM) solutions. At Medallia, Mr. Sockell serves as the conduit between the business needs and challenges of Medallia's global client base and Medallia's CEM technology offering. Mr. Sockell manages the hospitality, retail, and automotive verticals, and works to uncover the latest consumer insights to guide technological development efforts to where the marketplace is headed, so Medallia's clients can continue to deliver world-class customer experiences by leveraging SaaS technology. Currently, Mr. Sockell leads a quarterly hospitality roundtable with Medallia's hospitality client base, where he presents on the latest customer experience trends and facilitates client discussion on how hotels can leverage technology to better engage with customers. Recent presentations have included best practices for taking action on social media, engaging hotel guests on mobile through in-the-moment feedback, and strategies to increase guest feedback response rates by using text analytics to reduce survey questionnaires. Prior to joining Medallia, Mr. Sockell held marketing and data analysis roles at Asurion and Tapjoy to drive new product development. Previous to that, Mr. Sockell held research and sales positions at Fisher Investments and at Bloomberg. He also co-founded ForwardPro Partners to create hyper-targeted marketing campaigns for high-net-worth investment firms to increase lead flow and assets under management. Mr. Sockell has a BA in Economics from Washington University in St. Louis, and an MBA from Vanderbilt University.

Mr. Sockell can be contacted at 650-321-3000 or jonathan@medallia.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.