Mr. Patterson

Robert Patterson

Vice President of Content & Social Strategy

MMGY Global

Robert Patterson is the Vice President of Content & Social Strategy at MMGY Global, the largest integrated travel marketing firm in the world. MMGY, based in Kansas City, Missouri, has over 35 years of travel marketing experience providing research-driven advertising, branding, online marketing, web and mobile development, social media, CRM, and public relations services to travel industry clients.

Having founded MMGY’s social media department in 2009, Mr. Patterson has spearheaded successful social media strategies for clients including the Colorado Tourism Office, Barbados Tourism Authority and Trump Hotel Collection. Prior to becoming the VP, Content & Social Strategy, Mr. Patterson ran the web analytics department of MMGY where he also provided search engine optimization strategy.

With over a decade of travel, tourism and hospitality marketing experience, Mr. Patterson is a skilled practitioner in public relations, web development, search engine marketing and online media. Prior to joining MMGY Global, Mr. Patterson led online strategy for the online travel agency BookIt.com.

MMGY Global’s social media work has been awarded some of the industry’s top awards, including HSAMI Adrian Awards, Travel+Leisure’s SMITTY and HOTELS Magazine’s Best Use of Twitter Award. Mr. Patterson is a graduate of Utica College of Syracuse University and holds a bachelors degree in public relations and journalism.

Mr. Patterson can be contacted at 816-300-5249 or rpatterson@mmgyglobal.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.