Mews launches Hospitality Industry Advisory Board

Mews launches Hospitality Industry Advisory Board

Top industry experts unite to ‘revolutionise experiences’

Hospitality cloud Mews has launched an industry advisory board in a bid to continue its pioneering tech work.

According to the company, the creation of the board reflects Mews’ status as a pioneer of hospitality technology and highlights its commitment to transforming experiences for both staff and guests. 

The diverse group will meet to discuss emerging trends, identify key challenges and work collectively to ensure hospitality evolves to meet changing needs and conditions.

“Since Mews was founded in 2012, we’ve been at the forefront of hospitality innovation. This success doesn’t happen in isolation, and we’ve always sought the input and expertise of hoteliers,” said Matt Welle, Mews CEO and Co-Chair of the board. 

“Our advisory board continues this important mission. Technology has a vital role in making the world more hospitable, but meaningful change only happens if it's driven by people who understand our industry.”

The board is made up of forward-thinking hoteliers with decades of on-the-ground hospitality experience, as well as leaders in hotel technology and management groups. Members include Charlie MacGregor, CEO & Founder of The Social Hub, Bashar Wali, Founder & CEO of Practice Hospitality, Halima Aziz, Head of Hotels at Criterion Capital, and Dina Belon, President of Staypineapple. 

“It’s exciting to be a part of this board and to swap ideas with fellow forward thinkers to help disrupt the way we approach hospitality,” said Charlie MacGregor, CEO & Founder at The Social Hub. 

“Our industry is all about people, and I truly believe that we can create systemic change and positive social impact through new models that enhance the guest experience, our employees’ lives, and the communities we serve.”

The Hospitality Industry Advisory Board is also an opportunity for Mews to receive first-hand learnings and advice about evolving staff and guest needs.