Editorial Board   Guest Author

Mr. Friedman

Peter Friedman

CEO and Chairman, LiveWorld

Peter Friedman is the CEO and Chairman of LiveWorld, and the author of The CMO's Social Media Handbook: A Step-by-Step Guide For Leading Marketing Teams in the Social Media World, from which this article was excerpted. Connect with him @PeterFriedman. Peter Friedman is a social media expert and veteran marketing professional. Over the span of 30 years, Peter has provided global brandswith strategic social media counsel and developed hundreds of socialmedia programs across the globe. Some of these programs include AppleLink, the industry-wide social network for Apple Inc.; the MINICooper Members Lounge; Unilever Dove Campaign For Real Beauty; HBO's character-driven website community; the American ExpressMembers Project, and Facebook and Twitter programs for one of the world's largest retailers. In 1997 Peter founded the social content marketing company LiveWorld and secured more than $100 million in private funding. He then led the company to its IPO in 1999, added hundreds of employees, and maintained course through multiple market crashes, recessions, and resurgences. Prior to founding LiveWorld, Peter served as vice president and general manager of the Internet Services Division at Apple Inc. where he oversaw the creation and management of social media services for AppleLink™, eWorld ™, AOL, and Salon. During his 12-year tenure with Apple, Peter also managed its Business Systems Marketing and product line management within the Macintosh division. Peter's insights on the social media space can be found on many blogs and media outlets across the web including The Huffington Post and Social Media Monthly. He is also the author of “The CMO's Social Media Handbook, A Step By Step Guide For Leading Marketing Teamsin the Social Media World”—a practical tool kit and crash course in social-media-theory that helps big-brand marketing leaders learn how to strategize and execute a long-term social media plan in order to create dialogue and deepen customer relationships Peter Friedman earned his MBA from The Harvard World”—a practical tool kit and crash course in social-media-theory that helps big-brand marketing leaders learn how to strategize and execute a long-term social media plan in order to create dialogue and deepen customer relationships. Peter Friedman earned his MBA from The Harvard Business School and bachelor's degree in American History from Brown University.

Please visit www.liveworld.com for more information.

Mr. Friedman can be contacted at 800-301-9507 or hello@liveworld.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.