Editorial Board   Guest Author

Mr. Johns

Paul Johns

Chief Marketing Officer , Conversocial

Paul Johns is a recognized industry executive with proven experience in brand storytelling, product marketing, analyst and investor relations. As CMO of Conversocial, Mr. Johns oversees the company's global marketing, branding and public relations activities as the company continues to capitalize on the growing market demand for social-based customer service in the call center. Mr. Johns joined Conversocial in 2014 from Thomson Reuters, where he held multiple senior level marketing roles, including global head of marketing & communication of Financial & Risk, and CMO of the Governance, Risk and Compliance division. Previously Mr. Johns was CMO of Complinet, which was acquired by Thomson Reuters in 2010. Earlier in his career, he served as a CMO for a series of young technology startups, bringing them public by defining company strategy, developing advocacy and growing each business through product development, channel marketing, partnerships and acquisitions. These companies include Orchestria (now CA Technologies), Axiom Systems, GenesysLabs and Broadbase Software (now Kana).

Mr. Johns can be contacted at paul.johns@conversocial.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.