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 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.