Editorial Board   Guest Author

Mr. Caputo

Bob Caputo

Founder, Bob Caputo Living Well

Bob Caputo is a writer and speaker about health and wellness, among other things. The founder of [Bob Caputo Living Well][1], he is the producer of a series of informative - and inspiring - videos about everything from nutrition and creatively healthy cooking to fitness and specific exercise regimens. Mr. Caputo stresses the educational aspect of health and wellness, while imbuing his content - including his articles and TV interviews - with a sense of entertainment and fun. An expert on matters of self-improvement, and a model of encouragement to others, he popularizes healthy living for a global audience. His entrepreneurial spirit is at the center of his commitment to innovation involving the way we learn about - and adopt a lifestyle on behalf of - health and wellness. Along with his inclusion of top dietitians, personal trainers, chefs and health care consultants, Mr. Caputo is at the forefront of bringing his signature brand of wellness to an online community worldwide. His belief in transparency, from meal preparation to customized fitness milestones, gives his viewers the peace of mind they deserve. Mr. Caputo continues to highlight these benefits for a diverse group of fans, whose interests range from enhancing nutrition to achieving practical goals such as weight loss and strength conditioning. [1]: http://www.bobcaputolivingwell.com/

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

Mr. Caputo can be contacted at bob@silverpalmproductions.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.
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