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 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.