Editorial Board   

Mr. Narasimhan

S. Lakshmi Narasimhan

Founder, Ignite Insight LLC

S Lakshmi Narasimhan is the Founder of Ignite Insight LLC a New York City based consultancy, which specializes in Group Executive Training, Coaching and Consulting. Mr. Narasimhan  teaches Financial Management related courses during Spring and Fall semesters as Adjunct Assistant Professor at the New York University, Jonathan M Tisch Center for Hospitality.

Prior to founding his company, Mr. Narasimhan was the Vice President Finance of an award-winning Hong Kong headquartered luxury hotel chain - Shangri-La Hotels & Resorts. He has more than 25 years of experience in the hospitality industry (14 of them in a senior corporate level) and has held diverse portfolios from a hotel Financial Controller to a group level Human Resources position, head of Corporate Internal Audit and head of Corporate Financial Systems. His career is epitomized by new and challenging roles.

Mr. Narasimhan  has designed and developed a series of 2-Day Finance Courses titled "Optimizing Hotel Profits" for non-financial managers in the hospitality industry, which he delivers personally. The unique aspects of the course presentations are jargon free, simplified financial concepts, use of visual teaching methods through color, shapes and movement to reinforce and cement learning, practical exercises in budgeting and financial analysis and many more. Read testimonials about his courses.  His online academy Profits Master Class offers courses that are self-paced, easy to understand in an inter-active, blended learning environment.

Mr. Narasimhan's special interest is in the gamification of instruction. He has developed a complete card game (with a 75-page Player Manual) which teaches the principles of revenue yield management and related topics with all the benefits of a game environment. The game makes you the Revenue Manager of a fictitious hotel allowing you to take all the decisions that a typical Revenue Manager of a hotel takes to optimize revenue yield. He also blogs about hotel, restaurant revenue management and profitability.

Mr. Narasimhan published his first book: Discover the Genius in the Mirror - You are an Einstein waiting to be discovered - an exercise book on how to discover your own genius through introspection. It is available on www.amazon.com and www.barnesandnoble.com both in print as well Kindle/Nook formats. His free monthly newsletter Voyages of Discovery is dedicated to empowering individuals discover the genius in them.

Please visit http://www.ignite-insight.biz for more information.

Linkedin Profile: www.linkedin.com/in/slakshminarasimhan/

Mr. Narasimhan can be contacted at +1 201-253-5000 or narasimhan@ignite-insight.biz

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.