Editorial Board   Guest Author

Ms. Fyock

Cathy Fyock

Principal, Cathy Fyock

Cathy Fyock, CSP, SPHR, is an Employment Strategist, and regularly speaks on the issues of talent management for an aging and changing workforce. She is the author of seven books, including *The Truth about Hiring the Best, UnRetirement*, and her most recent, *Hallelujah! An Anthem for Purposeful Work*. Ms. Fyock has served on faculty for the Society for Human Resource Management, and is an active volunteer leader. She served as President of her local chapter and as Chair of the Human Resources Certification Institute. Currently she serves as the Immediate Past Chair for KY SHRM. She is lifetime certified as a Senior Professional in Human Resources. Most recently Ms. Fyock helps aspiring authors write their books and has authored a book on how to write a book, *On Your Mark: From First Word to First Draft in Six Weeks*. As a book coach, she helps her authors find their voice, develop their thesis and outline, and get their books written. She has recently served as editor/project manager for Greyden Press's*Thought Leadership anthology, *What's Next in Human Resources*, featuring 17 authors addressing the issues of the future of the workplace, to be released in early 2015

Please visit cathy@cathyfyock.com for more information.

Ms. Fyock can be contacted at 502-445-6539 or

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.