Editorial Board   Guest Author

Mr. Reid

Clayton Reid

CEO, MMGY Global

Considered one of the travel industry's top minds in marketing and strategic planning, Clayton Reid has worked with companies around the world for over two decades.

Mr. Reid is responsible for MMGY Global's overall vision and leads the company's $60 million marketing communications practice across six countries and 10 offices, including Dubai, Kansas City, London, Los Angeles, Madrid, New York City and Washington DC, as well as affiliates around the world through the Consul network.

MMGY Global is the world's largest integrated marketing company with over 400 colleagues across global offices, specializing in the travel, tourism and hospitality industries. MMGY Global offers a holistic approach for some of the most respected brands in the industry.

Heavily involved with industry advocacy, Mr. Reid is a sought-after speaker and has been featured by news organizations such as Bloomberg, NPR, The Wall Street Journal, The New York Times and CNN. He has served on boards including The United States Travel Association, The New York City Hospitality Council and The World Alpine Ski Championships, and he is a strategic council member of Gerson Lehrman Group (GLG) in their travel advisory practice.

Mr. Reid has twice been awarded the American Express Steven Harvey Achievement Award for Marketing and has been selected for the exclusive Arthur Page Society. He is also an advocate for sustainability and social cause in travel, being featured by Skift and Forbes for MMGY Global's international push to make travel a platform for equality, cultural understanding and economic opportunity by inspiring people to go places.

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

Linkedin Profile: https://www.linkedin.com/company/mmgy-global/

Mr. Reid can be contacted at +1 816-300-5104 or creid@mmgyglobal.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.