Mr. Simon

Jared Simon

Chief Operating Officer

HotelTonight

Jared Simon is a co-founder and the Chief Operating Officer of HotelTonight, the world’s first made-for-mobile hotel booking app. Famous for giving users the ability to book a hotel in less than ten seconds and four taps, HotelTonight offers the best pricing for last minute deals at top hotels vetted personally by HotelTonight staff and is available for free in the Apple App Store and Android Market.

At HotelTonight, Mr. Simon manages all hotel relations as well as customer support and all back-end operations and is proud to be part of the team that is making the world a bit more spontaneous.

Prior to HotelTonight, Mr. Simon led partner development and served on the founding executive team at online video production and distribution pioneer TurnHere, with clients such as Intercontinental Hotels, Orbitz and Travelocity.

Mr. Simon’s career in the travel industry began in corporate development at Budget Group, which at the time owned and operated the Budget car rental chain in addition to other top vehicle rental brands. From there, Mr. Simon joined online travel agency Orbitz, serving on the launch team for the hotel product and eventually taking over as General Manager of the company’s Lodging.com brand. During his time at Orbitz, Mr. Simon developed hundreds of relationships with independent hotels as well as serving as Orbitz’s chief negotiator on several chain and connectivity deals. He began his career as an investment banker at Wall Street firm CS First Boston (now Credit Suisse.)

Mr. Simon has a BA from the University of Texas at Austin, and an MBA from the Kellogg School of Management at Northwestern University.

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

Mr. Simon can be contacted at 800-208-2949 or jared@hoteltonight.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.