Editorial Board   Guest Author

Ms. Asch

Sandy Asch

Principal, Alliance for Organizational Excellence LLC

Sandy Asch is an internationally recognized speaker, consultant and best selling author of ROAR: How to Build a Resilient Organization the World-Famous San Diego Zoo Way and Excellence at Work: The Six Keys to Inspire Passion in the Workplace. Ms. Asch partners with companies globally to create great places to work that improve bottom line results and generate exponential value for stakeholders. More than 30,000 leaders in 350+ companies in 50 countries and 6 languages have implemented her strategies with sustainable results. In partnership with Ms. Asch and Alliance for Organizational Excellence LLC: A defense contractor won the grand prize for workplace excellence by demonstrating an 18% increase in revenue, 78% improvement in profitability, 60% reduction in turnover and 14% improvement in quality in only 24 months. A global oil and gas company successfully navigated a merger and acquisition by establishing a consistent culture and expectations. In 2014, the Latin America division recorded its highest growth in history despite plummeting oil prices. The world famous San Diego Zoo won multiple workplace excellence awards including Healthiest Company of the Year, demonstrating a 10% increase in employee engagement and customer satisfaction and 23% increase in revenue. Clients include global brands such as Pepsi, Ecolab, San Diego Zoo, Harrah's, LPL Financial, Universal Studios, Qualcomm, General Atomics, Morley Builders, Del Monte Foods, La Costa Resort, E&J Gallo Wineries and others. Ms. Asch's presentations are uniquely high-content and high-participation, engaging CEO, HR and leadership audiences around the world in practical discussions, interactive applications and creative exploration to ensure immediate and meaningful application. She holds a masters degree in Organizational Management and has taught graduate classes in Management, Organizational Behavior and Human Resources.

Ms. Asch can be contacted at 832-491-1738 or sandy@Uexcel.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.