Editorial Board   Guest Author

Mr. Smith

Sam Smith

Chief Executive Officer, Network Events, Inc.

Sam Smith is a graduate of James Madison University, where he received a BA in communications with a concentration in radio, television and film. Since then, Mr. Smith has been a leading sales executive in the exposition industry since 1982.

Currently, Mr. Smith is the co-founder, President, and CEO of Network Events, a health and wellness event development, marketing, sales, and management firm. He is responsible for developing and overseeing event partnerships with television stations and professional sports teams in markets throughout the United States.

Prior to co-founding Network Events, Inc. in 1999, Mr. Smith was Vice President and Operating Officer for PGI Expositions based out of Arlington, VA. In his role at PGI, Mr. Smith's primary responsibilities included business and event development, and the direction of exhibit sales efforts for PGI's owned and managed expos.

Mr. Smith has been credited with recruiting, training, managing, and motivating some of the most productive exhibit space sales teams in the highly competitive information technology sector. He is a dynamic presenter and has been a highly rated speaker at major industry events including the Society of Independent Show Organizers (SISO), American Society of Association Executives (ASAE), Professional Convention Management Association (PCMA), and International Association of Exhibitions and Events (IAEE).

Additionally, Mr. Smith has presented his full day "Exhibit Sales Boot Camp" and provided sales and marketing consulting to top association and private exposition management organizations including Advanstar Communications, Diversified Business Communications, National Association of Broadcasters, Penton Media and the Minneapolis Star.

Please visit http://www.networkevents.tv for more information.

Mr. Smith can be contacted at +1 703-378-5315 or ssmith@networkevents.tv

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.