Mr. Sockell

Jonathan Sockell

Product Marketing Manager

Medallia

Jonathan Sockell is Product Marketing Manager at Medallia, the global leader in SaaS Customer Experience Management (CEM) solutions. At Medallia, Mr. Sockell serves as the conduit between the business needs and challenges of Medallia's global client base and Medallia's CEM technology offering. Mr. Sockell manages the hospitality, retail, and automotive verticals, and works to uncover the latest consumer insights to guide technological development efforts to where the marketplace is headed, so Medallia's clients can continue to deliver world-class customer experiences by leveraging SaaS technology.

Currently, Mr. Sockell leads a quarterly hospitality roundtable with Medallia's hospitality client base, where he presents on the latest customer experience trends and facilitates client discussion on how hotels can leverage technology to better engage with customers. Recent presentations have included best practices for taking action on social media, engaging hotel guests on mobile through in-the-moment feedback, and strategies to increase guest feedback response rates by using text analytics to reduce survey questionnaires.

Prior to joining Medallia, Mr. Sockell held marketing and data analysis roles at Asurion and Tapjoy to drive new product development. Previous to that, Mr. Sockell held research and sales positions at Fisher Investments and at Bloomberg. He also co-founded ForwardPro Partners to create hyper-targeted marketing campaigns for high-net-worth investment firms to increase lead flow and assets under management.

Mr. Sockell has a BA in Economics from Washington University in St. Louis, and an MBA from Vanderbilt University.

Mr. Sockell can be contacted at 650-321-3000 or jonathan@medallia.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.