Editorial Board   Guest Author

Mr. Sines

Dan Sines

CEO, Traitify

Dan Sines is the CEO, co-founder, and Chairman of the Board of Traitify, a visual-based personality assessment SaaS platform. An entrepreneur to the core, Mr. Sines has an extensive background in user experience and graphic design. His past experience managing design firms led him to create his own social media marketing & production firm, Retrofire, Inc. along with Traitify co-founder, Josh Spears.

Following advice from his father to never have a job, but rather a passion, Mr. Sines focused on his dream of helping others find their purpose. By combining his interest and experience in graphic design and user experience, he co-founded Traitify to create happiness in the workplace.

Nearly 10 years later, Traitify makes the power of personality accessible to create a new standard of connecting businesses, job seekers and employees, helping them better understand themselves, their environments and how to perform their best. Companies like McDonald's Canada, JO-ANN Stores and Lowes Foods rely on Traitify to stand out from competitors at every step of the candidate experience. 

Founded in 2011, Baltimore-based Traitify unlocks the potential of psychology and big data through a visual-based personality assessment that is quick, accurate, and accessible to businesses and entrepreneurial developers.

Traitify's current customers (for its SaaS-based version) include more than 200 organizations in a range of industries. The Traitify team is made up of technology-industry veterans with experience in software, design and multimedia as well as an in-house psychology team.

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

Linkedin Profile: https://www.linkedin.com/in/danielsines/

Mr. Sines can be contacted at +1 443-687-7866 or dan@traitify.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.