Editorial Board   Guest Author

Mr. Coughlin

Michael Coughlin

Managing Director, Digital Blue Creative

Michael Coughlin has twelve years of experience of working in the digital marketing space with core competencies in online branding, marketing analytics consulting, global paid search management, social media management, creative video production, and website usability. He has wide-ranging expertise working with companies as small as early stage startups to companies as large global Fortune 500 enterprises. Prior to forming his own agency business, Mr. Coughlin played pivotal roles in the early stage growth of multiple digital marketing companies. As Manager of Paid Search and Media Buying at Acronym Media in New York, he helped form and lead a team of digital marketing professionals for over five years and has been a leader in industry innovation ever since. After leaving Acronym in early 2010, he went on to form a hybrid search and social media marketing consulting and thought leadership group where he led business development and marketing efforts for the company. Throughout his career, Mr. Coughlin gained tremendous experience working with global companies in almost every industry, including big brands such Four Seasons Hotels & Resorts, XV Beacon hotel, Humana, Sony Music, SAP, Wharton School of Business, Scholastic, National Grid, BMW, Boston.com, and Boston Globe. For Four Seasons, he managed marketing campaigns in as many as fifteen different languages in as many as thirty countries. Currently, Mr.Coughlin manages his own creative digital agency, Digital Blue Creative. Whether it's producing captivating commercial videos, implementing search and social campaigns that attract traffic rather than compete for it, or designing analytics programs that help determine the truest return on investment, Digital Blue Creative helps businesses cut through the clutter and make a lasting impression in today's overcrowded marketplace. With a BA in Communication from Boston University, Mr. Coughlin is a public speaker and frequently speaks at SEMPO (Search Engine Marketing Professional Organization) and ClickZ events (formerly Search Engine Strategies) events across the nation. He has also contributed to multiple articles in publications such as Newsday, Tech Investor News, Website Magazine, The Canvas Mag, NBC Chicago, and Search Engine Journal.

Mr. Coughlin can be contacted at 844-468-6258 or Mike@DigitalBlueCreative.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.