Editorial Board   Guest Author

Mr. Lafferty

Daniel Lafferty

Director of Music & Voice, PHMG

Daniel Lafferty is Director of Music and Voice at PHMG, the world's largest audio branding agency with more than 32,000 clients in 39 countries.

Mr. Lafferty has been with the company since 2010, helping businesses across the globe to harness the full potential of audio branding.

Drawing on his extensive background in music, psychoacoustics and the influence of sound on human behaviour, Mr. Lafferty leads finely-tuned bespoke music and voice workshops with organizations, enabling them to understand and explore all of the elements of their brand to create a unique Brand-Sound-Track™ - the exclusive piece of music that encapsulates their company's identity.

Mr. Lafferty looks after the creative talent at PHMG, providing strategic and artistic direction to composers, producers, engineers, voiceover artists and copywriters, to ensure the seamless implementation of a client's new audio branding service.

By developing relationships with world-leading composers and voice artists, he continues to develop and enhance the roster of creative talent at PHMG.

Over the last five years, Mr. Lafferty has been fundraising for PHMG's charitable arm, the PHMG Foundation, helping to raise almost $370,000 for almost 70 different organizations around the world. He most recently climbed Snowdon and also took part in an unusual charity challenge banning him from using the lifts at PHMG's twelfth-floor Manchester office - a distance equal to 7 times the Empire State Building.

Please visit http://www.phmg.com for more information.

Mr. Lafferty can be contacted at +44 01618772253 or daniel.lafferty@phmg.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.