Editorial Board   Guest Author

Ms. Schuyler

Megan Schuyler

Director of Strategic Accounts, Adecco Staffing USA

Megan Schuyler serves as a Director of Strategic accounts for Adecco Staffing USA, where she leads large onsite staffing and recruitment programs in Northern California for contingent workforce and permanent placements. In addition to managing innovative recruitment programs for clients focused on hospitality, food and wine production, Megan heads up a dedicated onsite program at one of the most recognized technology companies in Silicon Valley, including client service and recruitment for a large volume of hospitality associates, including culinary, service, barista and a multitude of other positions. Adecco Staffing USA is the nation's leading provider of recruitment and workforce solutions. It is the pre-eminent workforce management partner for Fortune 500 companies and career advisement expert for American workers, serving all of the key industries and professions that drive the US economy forward. Adecco has more than 450 career centers and, on any given day, connects 70,000 talented workers to the best job opportunities across the country, making them one of America's largest employers.

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

Ms. Schuyler can be contacted at 916-837-6623 or megan.schuyler@adeccona.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.