Editorial Board   

Mr. Engels

Gino Engels

Co-Founder, OTA Insight

Gino Engels co-founded OTA Insight in 2012. The business has since grown from a small disrupter challenging an established marketplace, to a business supporting over 30,000 clients in 140 countries.

As co-founder and CCO of OTA Insight, Mr. Engels is driven by working with the industry's most progressive innovators alongside established global and local players to deliver first-class solutions. He leads the delivery and continued development of OTA Insight's dashboard and reporting capabilities to enable hoteliers to support a profitable revenue and distribution strategy.

Mr. Engels' customer-focused objective is to deliver affordable revenue tools to hotels and continuously develop new solutions to help those in the hospitality sector overcome technological barriers.

Mr. Engels regularly contributes his expert knowledge on the hospitality sector to articles on current trending topics for publications including The Washington Post and also frequently speaks at industry events across the globe such as the SmartGuest Analytics and Best Western International Revenue Conferences in the US, HSMAI and Revenue Forums across Europe and Fastbooking Digital Labs across Asia.

Prior to co-founding OTA Insight, Mr. Engels had a successful career with roles at some of the world's largest corporations. These include Sony Pictures Entertainment and AB InBev where he worked with leading global retailers to develop profitable retail strategies both online and offline.

Please visit https://www.otainsight.com/ for more information.

Mr. Engels can be contacted at 929-313-6301 or gino@otainsight.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.