Editorial Board   Guest Author

Mr. Patterson

Drew Patterson

Co-Founder & CEO, CheckMate

Drew Patterson is the co-founder and CEO of CheckMate the leading travel technology company building hotel communications tools to deliver a better guest experience.

From before check-in through departure, CheckMate's tools enable hotels and their guests to have a two-way conversation through any means of communication - email, text, or a native app. CheckMate's mobile tools improve every facet of the guest experience - from a mobile check-in that avoids a wait at the front desk and deals on room upgrades to alerts when one's room is ready. Through partnerships with hotels, OTAs and TMCs, CheckMate has improved the travel experience of over 500,000 travelers staying at over 51,000 hotels.

Mr. Patterson is also the CEO of Room 77, a position he's held since the hotel search engine acquired CheckMate in January of 2013. He previously co-founded Jetsetter, which he helped grow from an idea to nearly $100 million annual bookings run rate. He was also part of the founding team at KAYAK and served in a variety of key leadership roles from 2004 to 2009.

Mr. Patterson helped to reshape the online travel landscape by evolving the distribution model and increasing industry and consumer awareness around the value of “search” in travel.

Please visit checkmate.io for more information.

Mr. Patterson can be contacted at 415-849-3537 or drew@checkmate.io

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.