Mr. Jost

Julian Jost

CEO and Founder

Spacebase

Julian Jostís career path was clearly plotted when he started his studies, and heís followed it ever since. As a business and management graduate, his professional life began as a strategy consultant with Roland Berger Strategy Consultants. He was particularly successful in the areas of business development and project management. However, his experiences showed him how inefficient and uncreative the collaboration and meeting culture in companies could be. He began to organize multiple creative workshops for clients in exciting environments and discovered the potential that lies in the optimization of business events.

As a born entrepreneur, he quickly decided to follow his ideas. After finishing his MBA at Oxford University, he left the consultancy and started Spacebase in 2014, the worldwide booking platform for outstanding meeting and event locations. Spacebase enables companies to easily and transparently book unusual meeting locations, host creative events and save valuable time while organizing. Today, the Spacebase portfolio offers over 2,000 meeting locations in more than 30 cities across 12 countries. Together with business partner Jan Hoffmann-Keining and the well-known industry expert and travel veteran Stephan Ekbergh, he is changing the way we meet.

His vision is to facilitate the right location and the right surroundings to create more flexible, more efficient, and more creative meetings, workshops, and events. With an eye for untapped potential, Jost and his team have made thousands of unconventional and previously unexplored locations available for meeting and workshop rental. His passion and entrepreneurial skill make him a force to be reckoned with; in fact, Spacebase is helping to form the meeting industryís newest and most contemporary sector of offsite meeting locations. The Berlin-based start-up has been recipient of some of the meeting industryís most treasured awards, such as Eye for Travelís Start-up of the Year in 2015 as well as Web In Travelís Start-up of the Year in 2014. Spacebase is definitely a company to watch as the meeting industry goes digital and the trend of unique meeting spaces continues to grow.

Please visit http://www.spacebase.com/en/ for more information.

Mr. Jost can be contacted at 646-513-2879 or info@spacebase.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.