Editorial Board   Guest Author

Ms. Gioia

Joyce Gioia

CEO, Employer of Choice International, Inc.

Joyce Gioia is a workforce futurist concentrating on relationship aspects of the future. This arena includes workforce and workplace trends, as well as consumer, education, and business-to-business trends. Ms. Gioia is also CEO of Employer of Choice International, Inc., a distinction earned only by companies whose leadership, culture, and best practices attract, optimize, and hold top talent. Employers of Choice® enjoy "a higher level of performance, greater workforce stability, and the level of continuity that assures preservation of the knowledge base, customer loyalty, employee satisfaction, and stronger profits". Ms. Gioia has also co-authored five books which are focused on what employers must do to attract, optimize, and hold onto their best employees. A respected professional speaker and trainer, Ms. Gioia has earned the designations Certified Management Consultant, the highest certification granted by The Institute of Management Consultants, and a Certified Speaking Professional, the highest certification granted by The National Speakers Association. She is also a Founding Member of the Association of Professional Futurists and serves on their Board of Trustees. In addition, Ms. Gioia is a Legacy Professional Member of the National Speakers Association and has spoken for every major hotel brand worldwide and many independents from Macau to Memphis and from San Paulo to Port Louis, Mauritius. In 2013, she was sponsored by Marriott to speak at the Innovations in Business Travel Conference in Moscow. Ms. Gioia has spoken on 7 Continents, in 22 countries, and in 47 states. She has appeared on local and national television over 60 times in the last 2 years and recently launched her own TV program in Austin, called Looking Forward with Joyce Gioia. Ms. Gioia holds a bachelor's degree in languages and mass communications from The University of Denver and a masters in Business Administration (specializing in Marketing) from Fordham University. She also holds masters degrees in Theology and Counseling from The New Seminary. Regularly quoted in the media on a variety of workplace topics, Ms. Gioia is listed in Who's Who in America, Who's Who in the East, and the International Who's Who of Business Executives.

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

Ms. Gioia can be contacted at 336-210-3548 or joyce@hermangroup.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.