Editorial Board   Guest Author

Mr. Cobb

Adam Cobb

Regional Manager, Halogen Software

As regional manager at Halogen Software, and a certified Human Capital Strategist, Adam Cobb has worked directly with hundreds of human resources professionals to plan and implement integrated talent management systems in support of their organizations' strategic plans. With more than a decade of software solutions experience, Mr. Cobb applies his expertise in performance management, succession planning, pay for performance and performance based learning solutions to help Halogen's clients build solid business cases for investing in automated talent management systems. Mr. Cobb is responsible for helping Halogen's clients maximize the value of their talent through integrated talent management strategies and practices that drive business results. Across talent acquisition, engagement, development, leadership, talent retention and metrics, Mr. Cobb is focused on providing the tools and resources Halogen's clients need to execute strategic talent management initiatives. Prior to joining Halogen, Mr. Cobb held senior channel and sales positions at Gavel & Gown Software. He holds a Bachelor of Arts in Political Science from Concordia University and a Bachelor of Laws from the University of Ottawa. Halogen Software is recognized as a market leader by industry analysts and is strongly endorsed by the thousands of HR professionals who use their Talent Management solutions. Halogen's offering makes HR best-practices accessible to companies of all sizes and its hospitality suite meets the unique needs of this industry. For more information, visit www.halogensoftware.com

Mr. Cobb can be contacted at 61327010114110 or acobb@halogensoftware.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.