Editorial Board   Guest Author

Mr. Allison

David Allison

Consumer Behavior Specialist, Valuegraphics

Consumer behavior specialist and Valuegraphics pioneer David Allison spent his career thinking about how to influence audiences for clients around the world in a variety of sectors.

Mr. Allison manages a boutique global advisory practice that eliminates the guesswork from strategic planning with statistically accurate third-party verification of who your target audience is, and how they will behave. His book about Valuegraphics, WE ARE ALL THE SAME AGE NOW, was published in 2018 and topped the global marketing and consumer behavior best-seller lists within 24 hours of its release.

Douglas Coupland says "Mr. Allison can see the patterns in the noise and tell us what the real signal is." Dorian Carroll, the VP of Mobile Shopping for Amazon says "Mr. Allison knows how to understand, reach and motivate target audiences more effectively and efficiently." Inc Magazine named his book one of the top ten Leadership Books of the year.

Dr. Piers Steel, the author of The Procrastination Equation, professor of Organizational Behavior and Human Resources at the University of Calgary and distinguished research chair at the Canadian Center for Advanced Leadership in Business, noted that "Social Media Giants and foreign powers seeking to manipulate election results know what drives choices and behavior- human values. Mr. Allison digs into this value fountainhead and makes its inner workings into a useful tool."

Mr. Allison provides research and advisory services on consumer behavior to companies around the world. His speaking engagements are managed by the Global Speakers Agency and the National Speakers Bureau.

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

Mr. Allison can be contacted at +1 604-786-0152 or david@valuegraphics.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.