Editorial Board   Guest Author

Ms. Buxman

Karyn Buxman

Principal, Karyn Buxman

Meet Karyn Buxman, MSN, CSP, CPAE. (CSP—Certified Speaking Professional—means she speaks a lot. CPAE—Council of Peers Award for Excellence—means her peers think she's really, really good!)

Ms. Buxman is a research-based expert on applied humor, whose latest undertakings are her TEDx talk—"How Humor Can Save the World"—and her upcoming book, Funny Means Money: Strategic Humor for Influence and World Domination (ForbesBooks, summer 2019).

As a neurohumorist, Ms. Buxman's career resides at the intersection of humor and the brain. She is as masterfully funny, but her passion and calling is sharing the practical benefits of humor. Through her 30 years of research and experience she's concluded that "Humor is Power," and it can help high performers and those they serve achieve peak performance and optimum health.

Ms. Buxman's audiences are diverse. In one month she spoke for the Mayo Clinic, Pfizer, AORN, the Air Force, and the Million Dollar Round Table! Ms. Buxman has addressed thousands of audiences around the world, to groups from 10 to 10,000.

"It ain't braggin' if it's so!" Ms. Buxman is one of 194 professionals (and one of only 43 women) to be inducted into the National Speakers Association's Speaker Hall of Fame. She has received the Lifetime Achievement Award from the Association for Applied and Therapeutic Humor.

If writing burned calories, Ms. Buxman would be a size 2. She is the creator, author, and publisher of the multiple book series: What's So Funny About…? (diabetes, heart disease, and more!). Her latest book is Lead with Levity: Strategic Humor for Leaders.

Ms. Buxman's mission in life: To improve global health, global business, and global peace through laughter—and heal the humor-impaired.

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

Ms. Buxman can be contacted at +1 877-917-7991 or karyn@karynbuxman.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.