Mr. Padwick

John Padwick

Vice President, Travel

Merkle

John is a seasoned Travel Industry executive with 15 years global experience in integrated brand marketing and technology systems. His background includes building and managing integrated brand marketing teams and initiatives across the travel industry. He's been responsible for developing digital platforms (including CRM and loyalty programs) for major global travel brands, including: Hilton Hotels, Marriott Hotels & Resorts, and Wyndham Hotels & Resorts. He brings a unique blend of industry knowledge regarding pertinent KPIs, CRM, and modern consumer new media consumption patterns. Immediately prior to joining Merkle, John's role centered on delivering CRM consulting, integrated marketing, and marketing automation solutions.


At Merkle, John spearheads the growth efforts for Merkle's specialty Travel practice. The practice provides expertise in bringing innovative data, analytic, and technical marketing solutions to top travel and hospitality clients. He is passionate about helping Merkle industry partners understand and leverage our customer-centric approach, delivering targeted experiences to customers and prospects across online and offline media.


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

Mr. Padwick can be contacted at 415-410-6303 or jpadwick@merkleinc.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.