Editorial Board   

Mr. Johnston

Hale Johnston

Senior Vice President, Regional Manager, EMPLOYERS

T. Hale Johnston has held executive and senior executive positions for over 15 years within the specialized field of workers' compensation. Currently, Mr. Johnston has been Senior Vice President, Regional Manager, Western Region since July 2010; prior to that he served as Senior Vice President, Regional Manager, Pacific Region since April 2006. He is responsible for management, profit and growth of traditional market business in the Western Region. Prior to joining EMPLOYERS®, Mr. Johnston was Vice President of Meadowbrook Insurance Group from December 2002 to November 2005 and President and Chief Operating Officer of Dodson Group from March 2001 to December 2002. Mr. Johnston is chairman of the Board of Directors of the California Workers' Compensation Institute, a private, nonprofit association working to improve California workers' compensation through research, information, education and representation. Mr. Johnston previously served as chairman of the Board of Directors for 2009 and was re-elected to the 2010 Board at the Institute's annual meeting in San Francisco. Based in Oakland, Calif., the Institute's primary function is to provide data, analyses and practical expertise on issues and trends affecting California workers' compensation, assist members in assessing their own operations, and to analyze key issues of interest to the workers' compensation community and public policymakers. CWCI's Board of Directors is comprised of 15 representatives from CWCI member insurers including Liberty Mutual Group, The Hartford Insurance Group and Chartis Insurance, among others. The Board meets quarterly and is responsible for the direction of the Institute's activities and educational efforts. Mr. Johnston holds B.A. degrees from William Jewell College in Liberty, Missouri.

Mr. Johnston can be contacted at or tocome

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.