Editorial Board   Guest Author

Mr. Segar

Adrian Segar

President, Conferences That Work

Adrian Segar has designed, organized, and facilitated conferences for thirty years. He has been designing participant-driven and participation-rich events, commonly known as unconferences, since 1992.

His book 'Conferences That Work: Creating Events That People Love', published in November 2009, has been described as "THE how-to manual" on creating events that truly engage and capitalize on attendees' collective wisdom and experience.

Mr. Segar blogs regularly on event design, logistics, presentations, and many other related topics at www.conferencesthatwork.com. He is an acknowledged innovator and speaker on participant-driven event design. BizBash Magazine named him as one of "The 68 Most Innovative Event Professionals". He is also an enthusiastic proponent of the Meeting Architecture movement that aims to recast our ideas about how event professionals think about meeting design.

Mr. Segar has a Ph.D. in elementary particle physics, owned a solar energy manufacturing company, taught college level computer science for ten years, and was an independent information technology consultant for over twenty years.

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

Mr. Segar can be contacted at +1 802-254-3566 or adrian@segar.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.