Mr. Gaston

Gareth Gaston

Senior Vice President Global eCommerce

Wyndham Hotel Group

An experienced and accomplished e-commerce executive, Gareth Gaston has spent over 16 years in the hospitality industry and currently serves as senior vice president, Global e-Commerce for Wyndham Hotel Group and its portfolio of more than 7,260 hotels. In that role, he serves as the architect and driver for the company’s overall online strategy and presence, including oversight for Wyndham’s involvement in RoomKey.com

Since joining Wyndham in late 2010, Mr. Gaston has led a complete transformation of how the company conducts its business online and established the organization as a leader in the space. Among his most recent accomplishments: launching new websites, mobile sites and select apps for the company’s 15 brand portfolio; creating a revolutionary partnership between TripAdvisor and Wyndham to display trusted, independent ratings and reviews directly on all of Wyndham’s consumer facing sites; and the launch of WynReview, a ground breaking tool that feeds Wyndham-solicited guest feedback into the TripAdvisor ecosystem while providing owners with an easier way to manage their hotel’s online reputation.

Prior to Wyndham, Mr. Gaston served as managing director and CEO for OctopusTravel.com, an online hotel retailer owned by Travelport, operating businesses in over 20 countries in Europe & Asia. Gaston successfully turned the company around through an extensive global reorganization and delivery of a new multi-million dollar technology platform, while transitioning to a business-to-consumer offering resulting in growth for the company for the first time in several years.

Prior to Travelport, Mr. Gaston served in distribution and marketing roles for various hospitality and travel companies including long-time Wyndham Hotel Group franchisee Ramada Jarvis Hotels as well as Hilton Worldwide and Stakis Hotels. Always at the cutting edge, Gaston built his first hotel chain website in 1996 and then led Hilton to be the first global chain to establish local language booking engines across Europe and in Japan.

Mr. Gaston is currently studying for an executive MBA through the TRIUM program and is a graduate of the University of West of Scotland where he received his bachelor’s degree in Marketing. In 2000, he was honored by Hotel and Catering magazine with the prestigious Acorn award, which recognizes the U.K. hotel industry’s top 30 individuals under 30. He is a regular guest speaker at industry conferences and has recently spoken at events for organizations such as the United Nations Tourism Council, PhoCusWright, EyeForTravel, eTail and AdTech. In addition, he also serves on industry advisory boards for Jet Blue and TripAdvisor, as well as LocalBigWig.com, an internet start-up specializing in corporate housing and extended stay home rentals.

He is based in Wyndham Hotel Group’s Parsippany, N.J., offices.

Mr. Gaston can be contacted at 44-0-20-7383-2335 or gareth.gaston@wyndhamworldwide.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.