Mr. Metivier

Pascal Metivier

Founder & Chief Executive Officer

OpenWays

Pascal Metivier is widely recognized within the global hospitality industry and the security industry as a specialist in hotel security, responsible for several of the security technology patents now in existence.

In 2009 he launched OpenWays as the hospitality industry's first global provider of mobile-based access-management solutions. With 17-plus years of electronic-lock/door hardware and access management expertise, Mr. Metivier developed a way for consumers worldwide to use any of the 5.5 billion cell phones on the market today (any network and any OS standards) as a mobile room key.

Prior to founding OpenWays, Mr. Metivier served as President of ASSA ABLOY Hospitality EMEA and Latin America, parent company of VingCard, Elsafe, TimeLox, Uniquey and SafePlace companies. In addition to his leadership role he also led a major NFC mobile phone initiative that earned the title: “The Best NFC Service of the Year 2008” by The NFC Forum.

Before joining ASSA ABLOY, Mr. Metivier served as Global Vice President, Sales & Marketing for Onity Inc. (formerly TESA Entry Systems), a global provider of electronic locking systems and energy management systems. He was largely responsible for leading the company's sales growth and re-branding initiative.

He also made key contributions in leadership positions with CISA Security Products, CISATRON LTD, CISA Spa and SECURIDEV/FONTAINE. Mr. Metivier resides in Paris, France, with his wife and three daughters.

Mr. Metivier can be contacted at ++ 33 6 85 622 306 or pmetivier@openways.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. 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.