Editorial Board   Guest Author

Dr. Higbie

Jon Higbie

Chief Science Officer, Revenue Analytics, Inc.

Dr. Higbie is an accomplished author and speaker on the topic of pricing and Revenue Management. His concepts and thought leadership have been featured in industry publications such as The Journal of Revenue and Pricing Management, Cornell Hospitality Quarterly and Hotel Business Review, and he has spoken numerous times at the INFORMs Annual Meeting. Finally, Jon was co-recipient of the 2011 Franz Edelman Laurate for the paper, “Retail Price Optimization at InterContinental Hotels Group.”

Prior to joining Revenue Analytics, Jon served as Chief Scientist for JDA Software, Inc. He is dedicated to giving back to the analytics community and is active on the MIS Advisory Board of the Terry College of Business. In addition, Jon has served as a faculty member at the College of Management at Georgia Tech.

As the Chief Science Officer at Revenue Analytics, Jon Higbie, PhD oversees the company's science and innovation efforts, including solution design and technological innovation capabilities. In addition, Jon is responsible for delivering excellence in science and analytics as it relates to creating Revenue Analytics' intellectual property, which includes toolkits, best practices and pioneering products/service offerings. He is an instrumental force in helping Fortune 1000 companies drive organic revenue and profit by leveraging Big Data with advanced analytics to implement sophisticated pricing, forecasting and Revenue Management techniques.

Dr. Higbie is particularly known for his groundbreaking work in the hospitality and advertising industries. He has been recognized for his contributions to the science of group Revenue Management, real-time price management, and large-scale network management for companies such as the ABC Television Network, Ford Motor Company, The Coca-Cola Company, InterContinental Hotels Group, Marriott International and Delta Air Lines.


Dr. Higbie can be contacted at 770-661-1444 or jhigbie@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.