Editorial Board   Guest Author

Mr. Murray

Paul Murray

Vice President Hospitality, Revenue Analytics

Paul Murray is the Vice President of Hospitality for Revenue Analytics, a leading pricing and revenue management firm for the hotel industry. In this role, Mr. Murray is responsible for driving hospitality client engagements for the firm.

Most recently, Mr. Murray served as Senior Vice President of Revenue Management at MGM Resorts International. In this position, he oversaw Revenue Management, Distribution, Group Optimization, and Event Pricing functions to develop departmental structures, strategies, tactics, and technologies necessary to maximize resort revenues.

Previously, Mr. Murray was Vice President of Revenue Management at Hyatt Hotels Corporation, where he dedicated efforts to delivering organizational strategic vision, global alignment, and revenue optimization through the development of industry-leading Revenue Management technologies, world-class pricing capabilities, progressive customer segmentation, advanced forecasting systems, and innovative business intelligence solutions.

Prior to working with Hyatt, Mr. Murray held the position of Senior Director of Revenue Analysis at Hilton Worldwide. At Hilton, he led four teams across the globe to deliver Revenue Management, sales, online travel agent data analysis, systems development, group & catering forecast technologies, innovative volume account pricing methods, and two full-time business process support desks.

Mr. Murray earned an MBA with a finance specialization from Daniels College of Business at the University of Denver and received a Bachelor's of Arts Degree in Communication from the University of Colorado.

Please visit http://www.revenueanalytics.com for more information.

Mr. Murray can be contacted at +1 312-813-5874 or pmurray@revenueanalytics.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.