Editorial Board   Guest Author

Dr. Kossovsky

Nir Kossovsky

CEO, Steel City Re

Dr. Nir Kossovsky is CEO of Steel City Re, which analyzes the reputational strength and resilience of companies and provides insurance products that protect those companies, their officers and directors against financial losses that occur when reputational crises strike. 

A life-long innovator with a dozen issued patents, Dr. Kossovsky designed the algorithms that enable reputation insurance underwriting, reputation-linked investment strategies, and reputation management solutions by partner companies.

An accomplished speaker and writer on topics ranging from risk and intellectual property to nano-engineered vaccines and medical devices, he is cited frequently in the commercial press as an authority on business process risk and reputational value. His most recent book is titled Reputation, Stock Price and You: Why the Market Rewards Some Companies and Punishes Others (Apress, 2012).

Dr. Kossovsky was previously a Trustee of Excela Health Systems, a $500m not-for-profit healthcare provider. He also served on the boards of Patent & License Exchange (sold to Access Integrated Technologies, (NASDAQ:AIXD)), and Littlearth, Inc.; was a consultant to FDA's medical device advisory panels; and is featured in case studies from Harvard and Darden Schools of Business.

Formerly a practicing physician with an MD from the University of Chicago, Dr. Kossovsky was a tenured member of the faculty of the UCLA School of Medicine, Chief of the UCLA Medical Center's Autopsy Service, and a Deputy Coroner in Los Angeles County. Dr. Kossovsky earned an MBA from University of Southern California, a BA in Philosophy from University of Pittsburgh and graduated from the US Navy War College.

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

Dr. Kossovsky can be contacted at 412-877-0537 or nkossovsky@steelcityre.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.