Editorial Board   Guest Author

Ms. Seay

Lisa Seay

Founder, Element C

Lisa Seay is on a mission to help individuals find their professional purpose (and power!) and help companies develop cost-effective, efficient and sustainable talent management strategies. As founder of the coaching/consulting firm element c, Ms. Seay leverages her HR background to provide individual and team coaching, leadership development and team building services.

By working in myriad environments during her 25-year corporate career—including startups, mergers and acquisitions, franchised organizations and large entities with multi-state locations—she knows firsthand how challenging organizational situations impact workforce performance, employee engagement and personal career growth. Prior to launching element c in 2015, Ms. Seay held talent management and HR director roles in a variety of organizations, including A.T. Kearney, YUM! Brands and Baylor Health Care System. During Ms. Seay's tenure at Yum! Brands/Pizza Hut, Inc., she managed a $500K employee marketing initiative that attracted 250,000+ job seekers to the company's new online application system in three months.

Most recently, she served as a National Director of Human Resources at Conifer Health Solutions in Frisco, Texas, where she led a team that supported 3,000+ employees. In the book Humans@Work, Ms. Seay joined with other HR professionals to address some of the top challenges employers face in today's marketplace. In her chapter, Elements of the Lost and Found Spirit, Ms. Seay explores how to identify when one has lost their uniqueness when it comes to their work and what leaders can do to support those individuals in being their best at work. A proponent of life-long learning,

Ms. Seay holds a Graduate Certificate in Executive Coaching from the University of Texas at Dallas and is a Certified Lumina Learning Practitioner. Ms. Seay lives outside Dallas with her husband, Brian, who works in the financial services industry, and their young daughters. She is the New Family Liaison at her children's school and also serves on the personnel committee at her church.

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

Ms. Seay can be contacted at 214-394-7308 or lisa@theelementc.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.