Editorial Board   

Mr. Dahm

Richard Dahm

Senior Risk Consultant, National Hospitality Division, Wells Fargo Insurance Services

Richard Dahm, Jr. is senior risk consultant for the National Hospitality Division of Wells Fargo Insurance Services in Clearwater, Florida. As a hospitality specialist, his expertise includes property, restaurant/hotel facilities, and risk management. He holds a BA in management from Eckerd College and an MBA from DeVry University. He is a native Floridian and a member of the Florida Restaurant and Lodging Association. Mr. Dahm's knowledge, experience, and determination have proven unequalled in Florida's hospitality industry. His high energy level, resourcefulness, and high caliber risk management experience, coupled with his professional staff of claims, safety, and marketing professionals enables him to provide hospitality executives with the type of consultation that reduces insurance risks and premiums. The Clearwater, Florida office (formerly Acordia Insurance) has served the insurance needs of Florida businesses for over 100 years and now adds the 150 years of experience and global reach of their new parent, Wells Fargo Company. Wells Fargo Insurance Services, is a Wells Fargo Company headquartered in Chicago, Ill. They provide insurance brokerage, administrative services, as well as a wide range of financial and consulting services to thousands of clients from over 150 local offices across the nation. Today, their 4,500 associates place more than 8.5 billion in risk premium making Wells Fargo Insurance Services the fifth largest insurance brokerage firm in the world and the largest bank-affiliated insurance brokerage firm in the U.S.

Mr. Dahm can be contacted at 800-282-3343 Ext: 5436 or Richard.Dahm@wellsfargo.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.