Mr. Lewis-Purcell

Jason Lewis-Purcell

Vice President, GDS

Siteminder

From the renowned Brown’s Hotel and The Lancaster in London, to the Millennium Hotels and Resorts chain, Jason Lewis-Purcell has served as a director of sales and marketing at some of the world’s leading properties to gain an intimate understanding of a hotelier’s true needs and challenges. Indeed, Mr. Lewis-Purcell’s humble beginnings in the world of hospitality started at the age of 11, helping his family to clean and upkeep their bed and breakfast.

It is Mr. Lewis-Purcell’s long professional career in hospitality that has forged his success at travel technology disrupters since 2010, including TravelClick and the hotel industry’s leading cloud platform, SiteMinder, where he initially led sales and marketing for the company’s booming EMEA region. Under Mr. Lewis-Purcell’s leadership, SiteMinder secured some of Europe’s most prominent and respected hotels, including GCH Hotel Group; Macdonald Hotels & Resorts and Malmaison in the UK; Derag Livinghotels in Germany; and Silken Hotels, Rusticae and Sercotel in Spain where the company continues to dominate in the hotel technology arena.

Today Mr. Lewis-Purcell heads up SiteMinder’s global GDS business and, with the mantra of bringing the GDS into the modern, digital world, is responsible for orchestrating a business that uniquely brings cloud-based technology together with legacy systems to provide hotels an incomparable total distribution platform. GDS by SiteMinder gained its own chain code (‘GD’) in mid-2016 and, over the 12 months that followed, more than tripled in hotel customer users to power nearly 200,000 reservations worth over $60 million in hotel revenue.

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

Mr. Lewis-Purcell can be contacted at 44-020-3151-0730 or jason.lewis-purcell@siteminder.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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. Today’s 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.