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 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.