Editorial Board   Guest Author

Ms. Bailey

Amy Bailey

VP of Finance and HR, TSheets

Amy Bailey oversees all of the finance, human resource, legal, and facilities operations at TSheets — a time tracking and employee scheduling app that's used by 20,000 businesses worldwide. Her key role is to make the entire enterprise run smoothly, so the TSheets team can stay hyper-focused on helping its customers journey into greatness. Before TSheets, Ms. Bailey spent eight years working in the business assurance group at Coopers & Lybrand, now better known as PricewaterhouseCoopers following its 1998 merger with Price Waterhouse. Back in the technology sector, TSheets is just one of a number of high-growth companies that Ms. Bailey has worked for during her career. She has more than 25 years of experience in the sector having worked for Microsoft, Extended Systems (a printer-sharing and data/server management system company that was acquired by Sybase), ProClarity (a business intelligence and data analysis software company that was acquired by Microsoft in 2006), and Silverback Learning Solutions (a SaaS company focused on solutions to provide individualized learning plans and interventions for students). Amy also spent 3 years consulting for Marlin Equity (a global investment firm, focusing on due diligence and operation integrations for some of its technology portfolio companies.) Based in Boise, Idaho — which is home to a thriving tech community of its own — Amy has two children and lives with her husband and an English Mastiff named Scout in a fixer-upper in Boise's historic north end. Ms. Bailey is an original tomboy and enjoys all that the Idaho outdoors offers. She spends as much spare time as she can on a bike on a country ride or in the mountains, and cooks and bakes like a champ—the ultimate way to earn back those lost calories.

Please visit http://tsheets.com for more information.

Ms. Bailey can be contacted at 888-836-2720 or amy@tsheets.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.