Editorial Board   Guest Author

Mr. Gaston

Gareth Gaston

Senior Vice President Global eCommerce, Wyndham Hotel Group

An experienced and accomplished e-commerce executive, Gareth Gaston has spent over 16 years in the hospitality industry and currently serves as senior vice president, Global e-Commerce for Wyndham Hotel Group and its portfolio of more than 7,260 hotels. In that role, he serves as the architect and driver for the company's overall online strategy and presence, including oversight for Wyndham's involvement in RoomKey.com Since joining Wyndham in late 2010, Mr. Gaston has led a complete transformation of how the company conducts its business online and established the organization as a leader in the space. Among his most recent accomplishments: launching new websites, mobile sites and select apps for the company's 15 brand portfolio; creating a revolutionary partnership between TripAdvisor and Wyndham to display trusted, independent ratings and reviews directly on all of Wyndham's consumer facing sites; and the launch of WynReview, a ground breaking tool that feeds Wyndham-solicited guest feedback into the TripAdvisor ecosystem while providing owners with an easier way to manage their hotel's online reputation. Prior to Wyndham, Mr. Gaston served as managing director and CEO for OctopusTravel.com, an online hotel retailer owned by Travelport, operating businesses in over 20 countries in Europe & Asia. Gaston successfully turned the company around through an extensive global reorganization and delivery of a new multi-million dollar technology platform, while transitioning to a business-to-consumer offering resulting in growth for the company for the first time in several years. Prior to Travelport, Mr. Gaston served in distribution and marketing roles for various hospitality and travel companies including long-time Wyndham Hotel Group franchisee Ramada Jarvis Hotels as well as Hilton Worldwide and Stakis Hotels. Always at the cutting edge, Gaston built his first hotel chain website in 1996 and then led Hilton to be the first global chain to establish local language booking engines across Europe and in Japan. Mr. Gaston is currently studying for an executive MBA through the TRIUM program and is a graduate of the University of West of Scotland where he received his bachelor's degree in Marketing. In 2000, he was honored by Hotel and Catering magazine with the prestigious Acorn award, which recognizes the U.K. hotel industry's top 30 individuals under 30. He is a regular guest speaker at industry conferences and has recently spoken at events for organizations such as the United Nations Tourism Council, PhoCusWright, EyeForTravel, eTail and AdTech. In addition, he also serves on industry advisory boards for Jet Blue and TripAdvisor, as well as LocalBigWig.com, an internet start-up specializing in corporate housing and extended stay home rentals. He is based in Wyndham Hotel Group's Parsippany, N.J., offices.

Mr. Gaston can be contacted at 4402073832335 or gareth.gaston@wyndhamworldwide.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.