Editorial Board   

Mr. Paton

Mike Paton

Senior Vice President, Signature Worldwide

As senior vice president of sales for Signature Worldwide, Mike Paton develops, manages and directs all company sales within the hospitality industry. Paton is responsible for coordinating sales efforts for 5,000 customers worldwide, including licensees in Brazil, Belize, Costa Rica, Cypress, El Salvador, Greece, Guatemala, Honduras, Mexico, Nicaragua, and Panama. Prior to joining Signature in 2003, Paton managed sales and marketing for Corporate One, a financial institution providing investment solutions and correspondent services to credit unions. As a member of the company's senior management team, Paton doubled its customer relationships, increased assets under management by more than 100 percent and expanded the company presence from six to 23 states. He also served as senior vice president of sales and marketing for PurchasingFirst.com, Inc., a professional and technical e-commerce consulting company. While there, Paton was responsible for designing and implementing sales strategies for the company's customized purchasing tools and national e-commerce marketplaces. Paton also has served in executive roles at the Huntington National Bank and Star Bank, where he built and maintained relationships with hundreds of business owners and entrepreneurs. Paton is a national champion public speaker and holds a bachelor's degree in English literature from The Ohio State University. Signature Worldwide is the leading solutions provider to service-based organizations, creating tailored programs that directly impact the bottom line. Established in 1986 and headquartered in Columbus, Ohio, Signature operates throughout North America and has licensees in South America and Europe. Signature is a private company, with revenues $12 million in 2004.

Mr. Paton can be contacted at 800-398-0518 or mikepaton@signatureworldwide.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.