Editorial Board   

Mr. Morrison

Scott Morrison

Director of Marketing, Deep Blue Communications

Scott Morrison is Director of Marketing for Deep Blue Communications, LLC, an international provider of converged Wi-Fi networks for hospitality, retail, and large entertainment venues.

Mr. Morrison works closely with the CEO and COO for Deep Blue to create, define and implement corporate marketing strategy for the hospitality, retail, and large entertainment venue verticals. Before his directorship, he held the position of Marketing Manager, responsible for the tactical execution of the corporate marketing plan; design and execution of all marketing collateral both online and for print; trade show exhibits, management, and execution; website design; all aspects of social media. In addition, generated sales leads utilizing Hubspot inbound marketing and sales software; conducted new product demonstrations and training.

Prior to these positions, Mr. Morrison was a freelance designer for Deep Blue Communications while attaining his degree in computer science. With thirty years experience in the print and design industry, Mr. Morrison has expertise in everything from concept to creation to production.

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

Mr. Morrison can be contacted at 518-389-2726 or smorrison@deepbluecommunications.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.