Editorial Board   Guest Author

Mr. Sadeghi

Arman Sadeghi

CEO & Founder, Titanium Success

Mr. Arman Sadeghi is the founder and CEO of Titanium Success. Voted as one of the best keynote speakers in 2016, Mr. Sadeghi is an entrepreneur, neuroscientist, author and business coach. He is passionate about helping people achieve success.

The founder of over a dozen companies, Mr. Sadeghi also coaches some of the top business executives in the United States. His approach to leadership - innovative by design, and effective in its consistency of results - is a mainstay for the hospitality industry. He works with hotel executives and staff, customizing his presentations to reflect the respective needs of his audience.

Mr. Sadeghi's believes a hotel has a personality - a sense of identity - that executives should showcase and employees should leverage, so guests may enjoy a distinctive brand of service. This emphasis on service is at the center of Mr. Sadeghi's conversations with hoteliers, because he believes - and the hoteliers he advises recognize - that service is the one thing they can control: It is the one thing they can strengthen without great expense or mastery of some technical subject.

Service inspires Mr. Sadeghi's talks, intimate gatherings with hotel executives where he helps these individuals better define the communities they represent and the guests they seek to attract. With a combination of intelligence and wisdom, he addresses this subject with passion, eloquence and style. He demonstrates the value of service by serving his audience - with respect, dignity, insight and patience. That strategy benefits a diversity of hotel executives, from managers of large resorts to owners of boutique properties.

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

Mr. Sadeghi can be contacted at 844-884-8264 or arman@titaniumsuccess.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.