Editorial Board   Guest Author

Mr. Patterson

Robert Patterson

Vice President of Content & Social Strategy, MMGY Global

Robert Patterson is the Vice President of Content & Social Strategy at MMGY Global, the largest integrated travel marketing firm in the world. MMGY, based in Kansas City, Missouri, has over 35 years of travel marketing experience providing research-driven advertising, branding, online marketing, web and mobile development, social media, CRM, and public relations services to travel industry clients. Having founded MMGY's social media department in 2009, Mr. Patterson has spearheaded successful social media strategies for clients including the Colorado Tourism Office, Barbados Tourism Authority and Trump Hotel Collection. Prior to becoming the VP, Content & Social Strategy, Mr. Patterson ran the web analytics department of MMGY where he also provided search engine optimization strategy. With over a decade of travel, tourism and hospitality marketing experience, Mr. Patterson is a skilled practitioner in public relations, web development, search engine marketing and online media. Prior to joining MMGY Global, Mr. Patterson led online strategy for the online travel agency BookIt.com. MMGY Global's social media work has been awarded some of the industry's top awards, including HSAMI Adrian Awards, Travel+Leisure's SMITTY and HOTELS Magazine's Best Use of Twitter Award. Mr. Patterson is a graduate of Utica College of Syracuse University and holds a bachelors degree in public relations and journalism.

Mr. Patterson can be contacted at 816-300-5249 or rpatterson@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.