Mr. Watson

Scott Watson

Executive Vice President Sales & Marketing

M3 Accounting + Analytics

Scott Watson has over three decades of direct sales, sales leadership and sales team building experience in the financial software and technology industries. He has contributed to the success of Fortune 500 companies, start-ups and private, boutique firms.

His current responsibilities include leading and directing M3ís sales and marketing efforts to achieve annual sales objectives, while working with members of the executive team to envision and develop long-term strategies which will ensure M3ís continued growth and expansion, domestically and internationally. While at M3, Mr. Watson has helped build a strong sales organization comprised of industry veterans, resource specialists and professional sales talent. Since joining M3, the company has had four consecutive years of record growth and the customer base has doubled.

As Executive Vice President of Sales and Marketing for M3, Mr. Watson has been invited to participate as a panelist at The Americas Lodging Investors Summit (ALIS) and speak on the value of hosted technology solutions at The Hospitality Industry Technology Exhibition and Conference (HITEC). Mr. Watson also sits on Missouri State Universityís Hotel and Restaurant Administration Departmentís Advisory Board.

He holds a Bachelor of Science degree in Business Administration from the University of Arkansas, Fayetteville (Go Hogs).

Please visit for more information.

Mr. Watson can be contacted at 770-297-1925 x571 or

Coming Up In The August Online Hotel Business Review

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. Todayís 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.