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 0800 408 1451 or mark.williamson@phmg.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.