Editorial Board   Guest Author

Mr. Weaver

Shane Weaver

Director of Strategy, MaxMedia

Shane Weaver is the Director of Strategy at MaxMedia, an experience design agency that has been operating in Atlanta for more than 20 years. MaxMedia' success is driven by its core focus of addressing business challenges through problem solving for their end users. Mr. Weaver plays an important role in delivering human-centric solutions to these clients. With more than 15 years in the marketing space working with brands such as IHG, Marriott International and Hilton Worldwide, Mr. Weaver has mastered the art and science of helping brands find their true voice in a crowded market place that is oversaturated with flat product promises, forced offerings and friction-packed experiences. Mr. Weaver's role is to help companies sort their way through these challenges. His passion resides in working with companies to focus on their relevance, emotional resonance and brand authenticity; and to best position them for positive change in today's noisy and competitive business environments. To that end, Mr. Weaver has deep experience guiding cross-functional teams to address client needs across a breadth of brands including The Home Depot, AT&T, Coca-Cola, Sony and Disney. Prior to joining MaxMedia, Mr. Weaver worked as an experience design consultant where he worked with Fortune 100 brands to help guide them in building frictionless customer experiences that aligned with business goals, market trends and societal change. His previous roles included Senior Manager, Digital Strategy and Insights at consultative design firm Sparks Grove, where he spent nearly four years as a strategy lead for highly collaborative teams to produce and deliver products, campaigns and experiences for Fortune 500 companies.

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

Mr. Weaver can be contacted at 404-564-0063 or hello@maxmedia.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.