Editorial Board   Guest Author

Dr. Moorefield

Renee Moorefield

Chief Executive Officer, Wisdom Works

Renee Moorefield, PhD, MCC, is a dynamic purpose-driven leader, passionate about elevating human potential, vitality, effectiveness, and sustainable growth. She is CEO of Wisdom Works, a firm that enhances the readiness and capability of leaders to lead organizations where people thrive.

For the past thirty years, Dr. Moorefield has coached and advised thousands of executives—from Fortune 500 companies to social entrepreneurs—seeking to operate from an inspired purpose and vision, wellbeing and internal balance, plus the forward-leaning leadership capabilities required evolve and uplift workplaces, families and communities, and our planet. Nike, The Coca-Cola Company, Sainsbury, Cox Automotive, Merck & Company, Booz Allen Hamilton, Hyatt, Garden of the Gods Resort, Centura Health, Trinity Health, Western Union and a host of not-for-profit organizations are among her clients.

Dr. Moorefield has been featured in publications ranging from Forbes, Conscious Company, Hotel Executive, CEO Magazine, Experience Life, Coaching World, Spa China, The Systems Thinker and Thrive Global. She chairs the Wellness at Work initiative at the Global Wellness Institute to bring together thought-leadership for wellbeing in the new world of work, and helps guide the Wellness MoonshotTM, a call to action for cultivating a world free of preventable disease.

Dr. Moorefield authors Wellbeing + Strategy, a leader-to-leader exchange that accelerates leaders' abilities to live and lead wellbeing, and oversees the brand Be Well Lead Well®, a set of transformative programs and tools such as the pioneering assessment Be Well Lead Well® Pulse, to empower leaders to make thriving a game-changer in their teams and organizations, starting with themselves. Her 2004 book Driven by Wellth marries the drive for wealth with wellbeing to cultivate healthier organizations and a well world.

Please visit http://www.wisdom-works.com for more information.

Dr. Moorefield can be contacted at +1 719-201-9294 or renee@wisdom-works.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.