Editorial Board   Guest Author

Mr. Pesik

Greg Pesik

Chief Executive Officer, PROVision Partners

Greg Pesik is a senior executive with 20+ years of delivering market expansion and profit optimization on both large and small platforms. A trailblazer who has been at the forefront of predictive revenue optimization, enterprise SaaS software development and has led complex digital transformation projects for global organizations.

As a first-time CEO of a company that provides group reservations and optimization technology solutions to the global travel industry, Mr. Pesik stepped into his role knowing that unless he was able to deliver immediate results, the outcomes were likely bankruptcy or a fire sale. He designed a turnaround strategy, but he had to overcome skepticism in and out of the building, hire new staff and inspire internal team members while overcoming investor fatigue. The plan required rapid organic growth, expansion into a lucrative new sector, and conversion to a SaaS pricing model.

His indefatigable leadership resulted in positive cash flow after just three years and expanded the client base from 38 domestic customers to 1,200+ worldwide clients.

Mr. Pesik has led companies through the multiple headwinds of a crippling recession while continuing product innovation and delivering client base increases of 20%. He navigated the diverse cultures of an international market place, closing deals in Japan, Israel, and France in the period of a year and selling the world's first revenue management solution based on player evaluation for a pre-eminent gaming company.

Mr. Pesik has enjoyed equal success transforming start-ups leading to successful exits andas the Managing Director & Practice Lead for Accenture Digital using advanced analytics and machine learning to energize and transform travel and transportation clients.

Mr. Pesik's leadership is characterized by his ability to provide insights and to balance instincts with analysis to deliver outstanding results. He is a life-long learner who captures lessons from each new challenge and carries them forward. He has been a Guest Lecturer at Cornell University and the University of Denver and is a published thought leader.

Mr. Pesik has a BS from Cornell's School of Hotel Administration and an MBA from their Johnson Graduate School of Management. He resides in Orlando, FL.

Please visit http://www.provision-partners.com for more information.

Mr. Pesik can be contacted at +1 617-504-8259 or gpesik@provision-partners.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.