Editorial Board   Guest Author

Ms. Silletto

Cara Silletto

Founder, Crescendo Strategies

Workforce thought leader Cara Silletto, MBA, works with organizations of all sizes to reduce unnecessary employee turnover by bridging generational gaps and making managers more effective in their roles. As a Millennial herself, she knows first-hand what it is like to have a heightened sense of entitlement, very little employee loyalty and dependency upon her smartphone. However, unlike many Millennials, Ms. Silletto has figured out exactly how these attributes were cultivated during her formative years, and she now shares that story with leaders across the country, including teams at Toyota, UPS, Cintas, and Humana.

Ms. Silletto learned early in her career, from her Baby Boomer and GenX mentors, what "professionalism" meant to them, and absorbed critical information about management expectations during her first decade in the business world. She then went on to earn her Master's in Business Administration (MBA) from the top-ranked University of Louisville Entrepreneurship program, lived overseas teaching German executives about business practices in the U.S., and then started her consulting firm, Crescendo Strategies, in 2012.

Today, at age 38, she's a highly-sought-after national speaker conducting 50 to 100 engagements annually. Louisville Business First recently named her one of their 2018 Forty Under 40 young professionals. Workforce Magazine in Chicago named Ms. Silletto a "Game Changer" for her innovative approach to solving generational issues in the workplace and Recruiter.com listed her in their "Top 10 Company Culture Experts to Watch," list. She is also the author of the 2018 book, Staying Power: Why Your Employees Leave & How to Keep Them Longer.

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

Ms. Silletto can be contacted at +1 812-207-0739 or cara@crescendostrategies.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.