Editorial Board   Guest Author

Dr. Mitchell

Brian Mitchell

Principal, Mitchell Performance Systems

After completing a PhD in Psychology at the University of Sydney, Brian Mitchell spent several years in clinical practice. Moving into retail consulting with the Mandev International group he became President of the North American, Asian, and Australian operations, and a sought after international speaker on the subject of retail sales productivity. He also pioneered performance management systems within a major football code. In the mid-1990's Dr Mitchell established Mitchell Performance Systems (MPS), consulting to the consumer packaged goods industry. The company worked with industry leaders in the US and other regions, on techniques to improve sales and negotiation performance within field force and account management teams. This experience has also been applied to improving revenue and profits in restaurant Food & Beverage. He has completed three books on wine, in collaboration with Evan Mitchell - including the 2009 US Praeger hardcover The Psychology of Wine, now released in a revised eBook edition for Apple and Kindle ([www.psychologyofwine.com][1]). A joint paper to the 7th International WineHealth conference on the generational dangers facing the wine industry, led to the establishment of Love & Wine, a digital creative agency for wine producers. MPS is now actively involved in research and development of consumer marketing strategies for the Millennial generation, based on psychological principles. [1]: http://www.psychologyofwine.com/

Dr. Mitchell can be contacted at brian@loveandwine.com.au

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.