Mr. McCartan

Michael McCartan

Managing Director Europe, the Middle East, and Africa

Duetto

An expert in the fields of hospitality and electronic distribution, Michael McCartan joined Duetto as Managing Director for Europe, the Middle East and Africa in 2014 to spearhead the rollout of the company's products and development of Customer Success teams throughout the EMEA region.

Since joining Duetto, he has grown the European headquarters of Duetto in London, as well as establishing teams in Germany and Dubai.

Mr. McCartan is adept at engineering creative solutions and then executing their delivery, understanding the exact needs of the client and the challenges surrounding the market.

He is a valued member of the HSMAI Europe Revenue Management Advisory Board, contributing to articles and leading seminars and keynote sessions for the association. He is also a frequent speaker and panellist at major travel industry events across EMEA.

Mr. McCartan previously served as Chief Executive Officer of eRevMax, a travel technology service provider, where he grew the operations to serve more than 8,000 customers, and capturing data benefitting more than 40,000 hotels worldwide. He directed product development, business development, and customer and hotel relationship management in more than 100 countries, managing offices and research development in the U.S., UK, Poland, Singapore and India, and sales representatives globally.

Prior to eRevMax, Mr. McCartan held senior management positions at Pegasus Solutions and at UK-based Computer and Design Services, where he managed sales of software solutions for the civil engineering industry. Mr. McCartan has an engineering degree from the University of Cape Town and a business degree from the Open University.

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

Mr. McCartan can be contacted at +44 7557968806 or michael.mccartan@duettoresearch.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.