Editorial Board   Guest Author

Ms. Matuson

Roberta Chinsky Matuson

President, Matuson Consulting

For more than 25 years, Roberta Chinsky Matuson, president of Matuson Consulting, has helped leaders in Fortune 500 companies, including General Motors, Best Buy, and The Boston Beer Company and small to medium-size businesses, achieve dramatic growth and market leadership through the maximization of talent. She is 
known world-wide as “The Talent Maximizer®.” Ms. Matuson, a leading authority on leadership and the skills and strategies required to earn employee commitment and client loyalty, is the author of, Talent Magnetism: How to Build a Workplace that Attracts and Keeps the Best (Nicholas Brealey) and the international bestseller, Suddenly In Charge: Managing Up, Managing Down, Succeeding All Around (Nicholas Brealey, 2011), a Washington Post Top 5 Business Book For Leaders. Her new book, The Magnetic Leader: How Irresistible Leaders Attract Employees, Customers and Profits (Taylor and Francis) will be released in March of 2017. As a former executive, Ms. Matuson has the vantage point of 
understanding what it is like to work at all levels of the
organization. At the age of 24, she found herself catapulted 
into the executive suite, where she was responsible for building a world-class HR department for a commercial real estate firm. Shortly thereafter, she was involved in taking the company through a public offering. By her own wits—and through trial and error—Ms. Matuson has built on her success and has become an internationally-recognized thought leader and consultant, often appearing on television on programs such as CBS's The Early Show, Fox's The O'Reilly Factor, Fox Business News and on CNN International's Quest on Business with Richard Quest. She is frequently invited to be a guest on radio shows across America. Ms. Matuson is a highly sought after speaker who has presented keynotes to Fortune 500 companies including, Best Buy, Inc., New York Life Pension Services, General Re Corporation, and such prestigious organizations as the Boutique and Lifestyle Lodging Association, AAHOA, Treasury Executive Institute, American Craft Brewers Association, SHRM, Pizza Expo and the Massachusetts Restaurant Association. Ms. Matuson has written and published over 500 articles for a number of publications around the globe including The Christian Science Monitor, British Airways Business Life, The Telegraph and The Globe and Mail. She is currently a workplace expert for Monster's small business community and is the person global retail giant Staples turns to for advice on talent. She is one of the top expert bloggers for Fast Company, Forbes.com and Glassdoor and is a former monthly columnist for the Boston Business Journal. Ms. Matuson holds an MBA from the University of Houston and a BS in Human Resource Management from Northeastern University. She is a graduate of Alan Weiss's Million Dollar Consulting® College

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

Ms. Matuson can be contacted at 617-608-3633 or Roberta@matusonconsulting.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.