Mr. Johns

Paul Johns

Chief Marketing Officer

Conversocial

Paul Johns is a recognized industry executive with proven experience in brand storytelling, product marketing, analyst and investor relations. As CMO of Conversocial, Mr. Johns oversees the company’s global marketing, branding and public relations activities as the company continues to capitalize on the growing market demand for social-based customer service in the call center.

Mr. Johns joined Conversocial in 2014 from Thomson Reuters, where he held multiple senior level marketing roles, including global head of marketing & communication of Financial & Risk, and CMO of the Governance, Risk and Compliance division.

Previously Mr. Johns was CMO of Complinet, which was acquired by Thomson Reuters in 2010. Earlier in his career, he served as a CMO for a series of young technology startups, bringing them public by defining company strategy, developing advocacy and growing each business through product development, channel marketing, partnerships and acquisitions. These companies include Orchestria (now CA Technologies), Axiom Systems, GenesysLabs and Broadbase Software (now Kana).

Mr. Johns can be contacted at paul.johns@conversocial.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.