Editorial Board   Guest Author

Ms. Martin

Whitney Martin

Founder, ProActive Consulting

As a measurement strategist, Whitney Martin's passion and expertise lies in the field of surveys and assessments. A self-professed “data nerd,” Ms. Martin has a Master's Degree in the area of Human Resources Measurement and Evaluation and has conducted extensive research on the predictive validity of various hiring assessment strategies. In 2003 Ms. Martin founded ProActive Consulting, which specializes in delivering data-supported insights into job candidates, employees, teams, leaders, customers, and organizations. Using valid and reliable assessment and survey tools, the firm provides practical, actionable information to leaders that informs business decisions and has a measurable impact on the organization's bottom line. ProActive partners with clients of all sizes and across industries—to date they have worked with organizations ranging from the NFL to offshore oil rigs, and from multi-national healthcare systems to boutique photography studios. In 2014, Ms. Martin was a highly rated speaker at the National SHRM conference. Her session was entitled “IQ? EQ? 4-Q? What Every HR Pro Should Know about Hiring Assessments” (she has also authored a white paper by the same name). The Harvard Business Review subsequently recruited her to write an article on “The Problem with Using Personality Tests for Hiring” (Aug 27, 2014). And, TD Magazine featured her article “Putting Talen to the Test” in April, 2016. Ms. Martin is also a contributing author of several Anthologies, including What's Next in Human Resources (2015), Hope for Leaders Unabridged (2015), and The Evolution of Human Resources (2016). Ms. Martin is a member of the American Psychological Association (APA), the Society for Industrial & Organizational Psychology (SIOP), and the International Personnel Assessment Council (IPAC). In addition to conducting custom employee and customer surveys, she works with organizations to help them systematically identify what they could be measuring in job candidates that will have a positive impact on the metrics that matter most to the business. Ms. Martin resides in Louisville, KY

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

Ms. Martin can be contacted at 336-202-2385 or whitney@consultproactive.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.