Editorial Board   Guest Author

Ms. Barnes-Hogg

Rebecca Barnes-Hogg

Founder, YOLO Insights

Rebecca Barnes-Hogg is a serial connector of small businesses with their ideal employees. She first discovered this talent as a teenager when she helped her high school classmates find summer jobs. Her career in corporate America encompassed all facets of business.

Ms. Barnes-Hogg recognized early on that at the center of every business is its people. Throughout her career, she excelled at putting the right people in the right positions to make things happen.

In 2011, Ms. Barnes-Hogg founded YOLO Insights® to make sure that no small business is held back because they are unable to find the talented people they need. Her passion for hunting purple unicorns (or in real life words, ideal employees) shows in the transformations she helps organizations achieve. She especially enjoys helping businesses create recruiting strategies to ensure the best cultural fit so they can hire confidently, with more clarity, and know they are making the right hiring decisions for their business.

Ms. Barnes-Hogg is the author of The YOLO Principle: The Ultimate Hiring Guide for Small Business and a coauthor of Rethinking Human Resources. Ms. Barnes-Hogg's recruiting insights have been featured in Forbes, Inc., Business News Daily, U.S. News & World Report, CBS Small Business Pulse, MarketWatch, Hotel Executive, and HR Magazine.

Ms. Barnes-Hogg holds a master's degree in human resources management and a bachelor's in business management. She holds the HR Certification Institute's Senior Professional in Human Resources (SPHR) certification and the Society for Human Resource Management's Senior Certified Professional (SHRM-SCP) certification.

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

Ms. Barnes-Hogg can be contacted at +1 843-779-9656 or rebecca@yoloinsights.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.