Editorial Board   Guest Author

Mr. Babiarz

Matthew Babiarz

Creative Senior Digital Strategist, Mower

Matthew Babiarz is a creative senior digital strategist for Mower, an award-winning advertising, public relations and marketing agency which operates via the philosophy of Brand As Friend®. Over the past 15 years, Mr. Babiarz has helped companies big and small grow through compelling and integrated experiences. Before joining Mower, Mr. Babiarz spent a decade working in content, entertainment, video game marketing and experiential technologies. His Fortune 500 client list includes brands like Hot Wheels, Curious George and Wayfair.

At Mower, Mr. Babiarz brings vision, direction, and acceleration to the strategic process. His ability to rapidly diagnose a brand's digital ecosystem performance and develop innovative plans, makes growth not only possible, but powerful. His trained creative chops power Mower's integrated marketing campaigns through executions like user experience design, competitive audits, analytics mining and strategic social media frameworks. Among the travel-related clients he works with are CIE Tours International, Westchester County Tourism & Film, and Cabarrus County. He has recently completed an audit of 100 hotel brands' social media activity and engagement.

In the B2B space, Mr. Babiarz implemented an enterprise marketing automation solution at Houghton Mifflin Harcourt, the world's largest education publisher. The solution replaced a long-standing print-based demonstration process that was expensive and cumbersome. The new online and virtual solution enabled the company to save $25MM in annual marketing costs and aided a key digital transformation objective as the company went public in 2013.


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

Mr. Babiarz can be contacted at +1 866-639-5951 or mbabiarz@mower.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.