Editorial Board   Guest Author

Ms. Miller Sander

Dawn Miller Sander

Partner, Conflict Transformation Associates, LLC

Dawn miller Sanders is a partner at Transformation Associates, LLC. As a conflict transformer, mediator and ombudsman Dawn Miller Sander assists teams and leaders on their journey of developing new and effective communications skills, especially skills important to moving through conflict. These skills positively affect organizational results, team members' morale, personal lives, and the related human and organizations costs. Leaders and their teams who embrace this work experience lasting long-term benefits in all areas of their lives. They are empowered with new tools and techniques and are further equipped to create a positive and rippling effect on those in their path. 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 practitioners (ADR) for many years to bring peace to the world. Dawn graduated from Eastern Mennonite University's Center for Justice and Peacebuilding with a MA in conflict transformation. Having her degree and twenty plus years as a sales leader at AT&T, she made the decision to bring conflict transformation tools to organizations. Dawn opened Conflict Transformation Associates, LLC in August 2012. She and her business partner bring Conflict Transformation tools and a unique, fun and powerful learning approach to their clients.

Please visit www.transformationllc.com for more information.

Ms. Miller Sander can be contacted at dawn@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.