Editorial Board   Guest Author

Mr. Link

Daniel Link

Assistant Vice President of Analytics, Gallagher Bassett

Dan Link currently serves as Assistant Vice President of Analytics at Gallagher Bassett. Gallagher Bassett is the world's premier provider of risk and claims management services, including workers' compensation, liability, property, risk control, and appraisal services.

Mr. Link has been with Gallagher Bassett for nearly three years and currently oversees client and prospect analytics, including new business opportunities, custom benchmark reports, client stewardships and proactive analytics that support ongoing program health and actionable insights. Mr. Link consults with both clients and prospects to identify loss drivers, areas of program improvement, and potential cost saving opportunities. In his insurance career, which spans over 10 years of experience at GB, CNA and Zurich, he has held a variety of leadership positions, with experience across Property, WC, GL and Auto lines. He has held previous roles as a Director of Small Business Underwriting, CNA; Practice Leader for the manufacturing and real estate segments in Zurich's Middle Markets Commercial segment, marketing manager for Zurich's industry practices, and as a senior analyst within their Operations and Strategic Planning Group.  Prior to the insurance world, Mr. Link was a social policy researcher at Congressional Quarterly in Washington, D. C.

Mr. Link holds a Master's in Business Administration from Loyola University Chicago, a CPCU designation and a Bachelor's of Arts in Political Science from Michigan State University. Mr. Link currently resides in Glen Ellyn, IL, with his wife and two children.  Aside from crunching numbers and thinking about claims outcomes, he enjoys live classic country music, devouring cook books and making food with his kids.

 


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

Mr. Link can be contacted at 630-438-1697 or daniel_link@gbtpa.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.