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 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.