Editorial Board   Guest Author

Mr. Van Slyke

Erik Van Slyke

Managing Director, Solleva

Erik Van Slyke is a change leader, executive coach, author, blogger and educator who advises some of the world's leading organizations how to create and navigate change, improve organizational collaboration and develop human capital. As managing director of Solleva, he helps organizations plan for, implement and manage change by coaching change leaders and strengthening project team capability.  His innovative approach to leading project-based change was named a Best Idea in HR by Human Resource Executive. With more than two decades in consulting and HR leadership roles, Mr. Van Slyke's clients include both domestic and global organizations across a broad range of industries.

Prior to Solleva he led the Northeast Human Capital Management practice at Buck Consultants and held senior consulting roles with Deloitte and SHL. In addition, Mr. Van Slyke served as the executive vice president of human resources for Reuters Americas. Mr. Van Slyke's blog is read in more than 80 countries around the world, and his articles and quotes on change, operational strategy and conflict resolution have appeared in publications that include The Wall Street Journal, Los Angeles Times, Fortune, Business Horizons, CIO, and HR Executive. His book, Listening to Conflict (AMACOM Books), was named by Soundview's Executive Summaries as a Top 30 Business Book of 1999, published in multiple languages and reissued in paperback on its tenth anniversary.

As an educator, Mr. Van Slyke has held adjunct faculty roles with Auburn University and Centenary College (NJ) where he has taught courses in business strategy, management and entrepreneurship. His research explores organizational change, leadership practice and development, and transformational learning.

Mr. Van Slyke received his MBA from the Kenan-Flagler Business School of the University of North Carolina at Chapel Hill and his BA in psychology from Hobart College.

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

Mr. Van Slyke can be contacted at 646-623-4823 or erik.vanslyke@solleva.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.