Mr. Lund

David Lund

Hospitality Leadership Expert

The Hotel Financial Coach

David Lund is The Hotel Financial Coach, an international hospitality financial leadership expert. He has held positions as a Regional Financial Controller, Corporate Director and Hotel Manager with an international brand for over 30 years in Canada and the US.  

Mr. Lund has personally reviewed thousands of budgets, forecasts, month end reports and commentaries. He has managed hotels with combined incomes of hundreds of millions and assets of more than a billion dollars. Throughout his career, David has combined his hotel business knowledge and communication skills to create strong financial teams and break with traditional accounting stereotypes. He believes that all hospitality leaders have the financial skills and talents and he works to see these talents come alive.  

Mr. Lund authored an award-winning workshop on Hospitality Financial Leadership and has delivered this workshop and other workshops he has developed to hundreds of hotel managers. He coaches hospitality executives one on one and he delivers his Financial Leadership Workshops to hospitality teams throughout the world. Mr. Lund's workshops and coaching directly help hotels increase profits and build financially engaged management teams.

Mr. Lund speaks at hospitality company meetings, hotel associations, and industry events on the subject of Financial Leadership. He has had several articles published in hotel trade magazines and he is the author of three books on Financial Leadership. Mr. Lund is a Certified Hotel Accounting Executive through The Hospitality Financial and Technology Professionals Association, HFTP and a Certified Professional Coach who received his coaches training and certification through the Coaches Training Institute, CTI.    Mr. Lund is based in Corona Del Mar, California where he lives with his wife Johanne who is also a hospitality financial consultant. Mr. Lund is a graduate of the Hospitality Management program at the New Brunswick College.

Please visit http://hotelfinancialcoach.com/freecall/ for more information.

Mr. Lund can be contacted at 949-791-2739 or david@hotelfinancialcoach.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.