WHILE technological developments enable travel companies to better connect with both the consumer and trade, ensuring product quality will be key to any platform’s success, specialists say.
AdventureLink, an online platform that sells adventure travel, recently signed a deal with WayBlazer, which uses cognitive technology – also known as artificial intelligence – to revolutionise the way in which travellers research and purchase tours.
Said Kelly Tompkins, CEO of AdventureLink: “WayBlazer is using IBM Watson (processing technology) and working with a (content) partner to use cognitive technology to recommend trip packages, based on a user’s evolving reading pattern.
“It tracks what you’re interested in; knows what cuisine you like; where you’ve travelled to; whether you like hiking, cycling, paragliding; and more. Then it suggests new stories for you to read and recommends travel and tours.”
As a partner, AdventureLink provides WayBlazer with select adventure tours from some 1,200 DMCs and local and international operators.
Said Tompkins: “We help manage sales, revenue elasticity, supply and demand for clients. Clients can also use AdventureLink for targeted promotions when they have excess supply for a tour. This is all unbranded so there’s no cannibalisation.”
Meanwhile, Australia-based Adventure Travel will in April launch a dynamic packaging platform that enables consumers and travel consultants to build packages for FIT travellers, including transport, accommodation and tours.
Its managing director, Anthony Hill, told TTG Asia e-Daily: “There will always be tours, but the growth will be in FIT travel. We’ve developed the system to reduce the time people waste putting their trips together.”
While both companies emphasise product quality, the process is more complex within the FIT market.
“My team (and I) have personally checked every property and most of the tours,” said Hill. “Our typical customer is an 18-year old Scandinavian women who is travelling alone, so we make sure that every hotel is within easy walking distance of the local bars and restaurants.”
