Editorial Board   

Mr. Ely

John Ely

Senior Vice President of Marketing, Signature Worldwide

As Signature Worldwide's Senior Vice President of Marketing, John Ely is responsible for developing, implementing and evaluating strategic marketing and corporate growth plans. He joined Signature in November 2006 with more than 14 years of industrial and consumer marketing experience. Mr. Ely is an accomplished executive in developing and managing corporate launches for products and services while working for such companies as RFG Associates, A Solar Company, Vanner Inc. and Teledyne MEC. With these companies, he held the leadership roles of project manager, vice president of marketing, product development manager, and senior research and design engineer. Most recently, Mr. Ely worked for Crane Plastics as new market development director where he led such initiatives as designing and facilitating market studies, including consumer preferences, client relations and competitive research. His efforts focused on strategic marketing such as market penetration, and product and service positioning. He also helped author and facilitate training programs for Crane^aEURTMs inside and outside sales teams. Mr. Ely has an associate's degree in electrical engineering, a bachelor's in technical management and a master's in marketing and communications. He is a member of the American Marketing Association and Product Development Management Association. Mr. Ely has also served as a marketing professor at Franklin University in Columbus, Ohio, for several years and is certified as a "Teaching at a Distance" (TAD) online educator. Mr. Ely's extensive experience in steering business strategy, marketing, and developing new products is an invaluable asset when delivering programs to clients and helping Signature Worldwide reach its strategic goals.

Mr. Ely can be contacted at 614-766-5101 or johnely@signatureworldwide.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.