Editorial Board   Guest Author

Ms. Perrotta

Nicole Perrotta

Professional Trainer, Transformation Associates

As a conflict transformation and emotional intelligence expert, Nicole Perrotta speaks, coaches, and trains leaders who yearn to bring out the best in themselves and their teams. The practice of conflict transformation is a new and emerging concept in the public and corporate sector; however, it has been used by ombudsmen, mediators and alternative dispute resolution(ADR) practitioners for many years to bring peace to the world. The values, tools and practices used in the ADR circle to create peace in the world have been adapted by Conflict Transformation Associates, LLC (CTA) for the business world. Organizations that embrace this philosophy foster a culture of collaboration in the midst of differing points of view. This culture nurtures an engaged, empowered and highly productive workforce that generates an improved bottom line. Ms.Perrotta attributes much of her success in business to the lessons she learned early while working in the service industry to pay for college. It was in the midst of the chaos of meeting establishment standards, creating a great customer experience and building consensus amongst co-workers with differing points of view that she realized she needed to continuously develop and improve her ability to communicate effectively and respectfully. After graduating from the University of Texas' McComb's School of Business, she embarked on a successful sales career as an account executive, opening US markets for an upstart European beverage company establishing its product's foothold in American stores. With dedication, effective communication and tireless salesmanship, Ms.Perrotta was a driving force behind Red Bull, N.A.'s dominant position in the North American energy drink market. After moving to the telecommunications industry, she established herself as a top sales performer with AT&T, crafting the message and value prop that AT&T used to land one of their first enterprise hosting sales. Ms.Perrotta began managing complex solutions sales to some of the biggest names in the Fortune 500 like Northrop Grumman, Booz Allen Hamilton, and Geico. Now she's combining Fortune 500 best practices with Emotional Intelligence skills and Conflict Transformation tools, bringing a unique, fun and powerful approach to leading teams with heart and wisdom.

Ms. Perrotta can be contacted at 703-216-5746 or nicole@transformationllc.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.