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!)

Karyn 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 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.