Editorial Board   Guest Author

Ms. Fleming

Alisha Fleming

Senior Account Manager, Gallagher Bassett

Alisha Fleming is a Senior Account Manager at Gallagher Bassett. She serves as a single point of contact for client-focused service model, with a specialty in hospitality claims. Ms. Fleming possesses a significant understanding of the hospitality space and the application of all coverage lines to her clients' claims exposure.

In her role as an Account Manager, Ms. Fleming compiles and presents sophisticated data to demonstrate where dollars are being spent, and makes suggestions for improvement to her hospitality programs. She leverages cutting edge technology to support client data needs as well as coordinates proactive claim reviews and discussions to move claims to conclusion. She communicates changes to clients and Gallagher's claim team to support shared objectives. She collaborates and provides custom reporting for client needs.

Prior to her current role, Ms. Fleming was a Claims Manager in one of Gallagher Bassett's National Liability units. In this role, she managed a staff of Resolution Managers, coordinated client meetings and presented on pertinent issues regarding claims handling. She ensured quality claims handling through regular review and auditing of claim files, electronic data compliance, and quality assurance measures.

Ms. Fleming has worked in the claims industry for 19 years with most of her time spent handling hospitality clients to include those with restaurant, hotel and retail claims exposure. She has her BS in Human Environmental Science from Oklahoma State University.

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

Ms. Fleming can be contacted at +1 866-352-0279 or alisha_fleming@gallagherbassett.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.