Editorial Board   Guest Author

Mr. Billings

Brandon Billings

Vice President of Social Media & Content Strategy, MMGY Global Company

Brandon Billings and his teams develop social campaigns across owned, earned and paid channels for a variety of destinations, hotels and travel-related brands. As VP of Social Media & Content Strategy for MMGY a Global company, Mr. Billings makes sure these campaigns are transformative and drive honest engagement while aligning with client metrics.

Mr. Billings's 20 years of industry experience include award-winning work for McDonald's, Gold's Gym, MetLife, Wonder Bread, Princess Cruises, Radisson Hotels, VisitKC, South Dakato Tourism and the Kansas City Chiefs. Numerous Adrian Awards, Webby Awards and Web Marketing Association Awards include his name.

Mr. Billings has spent time on both the client and advertising agency side. He led digital for VisitKC the first part of his career. On the advertising agency side, he has directed social teams at leading retail and tourism agencies throughout his career. One of Mr. Billings's proudest accomplishments was helping reshape his hometown of Kansas City into a top-tier destination rooted in arts and culture. He also led social efforts to relaunch the iconic Hostess Snacks brand to a new generation.

MMGY Global is the world's largest integrated marketing company specializing in the travel, hospitality and entertainment industries. With nearly 40 years of experience within the industry, we offer services across all marketing channels in multiple markets throughout the world. Today, MMGY represents six brands with one goal: to inspire people to go places.

Please visit http://www.mmgy.com for more information.

Mr. Billings can be contacted at +1 816-300-5191 or bbillings@mmgy.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.