Why travel technology is a get ahead or get left behind moment

Why travel technology is a get ahead or get left behind moment

Anant Sharma, founder & CEO of Matter Of Form,  explores gaps in travel and hospitality technology examining how experience design and employee focused solutions can drive better outcomes.

What are the key gaps in the travel market, and how is technology addressing them?

The key gap in the travel market sits in the actual space between booking and arrival for guests planning meaningful stays globally today. While technology can help drip feed narrative before a stay nothing replaces brand promise and progressive disclosure before arrival fully. Too often the emotional arc moves from relief after booking to panic before boarding for many travelers around the world. Therefore, technology should build anticipation confidence and clarity rather than amplify uncertainty or compensate for weak experience design choices early.

What innovative solutions have transformed guest experiences?

The hospitality industry has always been beholden to bad technology. It’s a complicated business, so that’s unsurprising. But the most overlooked aspect is staff interface. When asked this question, people often say technology should be an enabler, or that it should recede into the background. The truth is simpler: we need to think about employee experience. How do we design solutions that free up staff to be the best version of themselves on the front line? If we do this, hospitality becomes truly hospitable, without inventing new jargon for great service.

What emerging technologies do you see as game changers, and how should companies adapt to avoid being left behind?

The hospitality industry has always been beholden to bad technology across many systems platforms processes and operational layers globally. Therefore, it remains a complicated business, so this reality is unsurprising given scale complexity legacy systems and constant operational pressure. But the most overlooked aspect remains the staff interface within daily operations decision-making workflows and service delivery environments globally. When asked this question people often say technology should be an enabler or that it should recede quietly into background. However, the truth is simpler we need to think more deliberately about employee experience across every touchpoint within hospitality operations. Therefore, how do we design solutions that free staff to be their best selves on the front line every day. If we do this hospitality becomes truly hospitable without inventing new jargon for great service experiences that already feel human.

 

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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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