Editorial Board   Guest Author

Mr. Padwick

John Padwick

Vice President, Travel, Merkle

John is a seasoned Travel Industry executive with 15 years global experience in integrated brand marketing and technology systems. His background includes building and managing integrated brand marketing teams and initiatives across the travel industry. He's been responsible for developing digital platforms (including CRM and loyalty programs) for major global travel brands, including: Hilton Hotels, Marriott Hotels & Resorts, and Wyndham Hotels & Resorts. He brings a unique blend of industry knowledge regarding pertinent KPIs, CRM, and modern consumer new media consumption patterns. Immediately prior to joining Merkle, John's role centered on delivering CRM consulting, integrated marketing, and marketing automation solutions.
 At Merkle, John spearheads the growth efforts for Merkle's specialty Travel practice. The practice provides expertise in bringing innovative data, analytic, and technical marketing solutions to top travel and hospitality clients. He is passionate about helping Merkle industry partners understand and leverage our customer-centric approach, delivering targeted experiences to customers and prospects across online and offline media.


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

Mr. Padwick can be contacted at 415-410-6303 or jpadwick@merkleinc.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.