Editorial Board   Guest Author

Mr. Sayyadi

Mostafa Sayyadi

Management Consultant, The Change Leader Consulting Inc

As an international management consultant with over 10 years of experience in industry, Mostafa Sayyadi works with senior business leaders, mangers, and staff to effectively develop knowledge and innovation in companies.

Mr. Sayyadi has led change management initiatives and the development of enterprise strategic management frameworks to strategically manage organizational knowledge. Working in various countries assists global and domestic leaders to minimize the business risks of working across cultures and with people from diverse cultural backgrounds, enhance their intercultural effectiveness, deliver innovation and business results.

Mr. Sayyadi's research experience also developed analytical skills, logical reasoning, the ability to reflect and to use carefully reasoned arguments to present and defend insights. He has extensive writing experience, which includes his publications in academic journals, conference proceedings and research reports on a range of topics.

Mr. Sayyadi is a Business Book Author and a Columnist for Consulting Magazine (New York, US), HR.com (Toronto, Canada), Home Business Magazine (California, US), Industrial Management Magazine (Middle East & Western Asia) and his work has been featured in these top-flight business publications.

In recognition of his work with Australian Institute of Management and Australian Human Resources Institute, Mr. Sayyadi has been awarded the titles, "Associate Fellow of the Australian Institute of Management" (AFAIM), "Certified Professional Manager" (CPMgr)" and "Certified Professional in Human Resources" (CAHRI)".

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

Mr. Sayyadi can be contacted at +61 411273956 or inquiry@thechangeleader.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.