Editorial Board   Guest Author

Mr. Williamson

Mark Williamson

CEO, PHMG

Mark Williamson is CEO of PHMG, a world-leading, award-winning audio branding agency with more than 32,000 clients in 39 countries. 

Mr Williamson has been with the company since 2004, working with clients across the globe to develop their unique sound strategy. Originally Sales and Marketing Director in the UK, he draws on 20 years of experience to advice businesses in every sector on the best way to incorporate audio into their wider marketing strategy - ensuring companies sound every bit as good as they look through music composition, voice artistry and creative scriptwriting. 

Mr Williamson was integral in the company's expansion into the USA, helping to open the organization's North American headquarters in Chicago in 2016. As well as the UK and US, he has also helped build a presence for PHMG in Canada, Singapore and Australia. 

Over the last five years, Mr Williamson has been fundraising for PHMG's charitable arm, the PHMG Foundation, helping to raise almost $370,000 for almost 70 different organizations around the world. His latest activity was a gruelling 798-step tower climb, raising $5,616 for in the process.

Please visit www.phmg.com for more information.

Mr. Williamson can be contacted at 08004081451 or mark.williamson@phmg.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.