Editorial Board   

Mr. Dauner

Bob Dauner

Vice President, Sales & Business Development, BeDynamic, Inc

Bob Dauner is a highly skilled and broadly experienced sales and marketing strategist, team leader and relationship sales tactician with over 30 years experience in the hospitality, travel and enterprise software industries. Mr. Dauner specializes in strategic sales system/organization design, resource deployment modeling and compensation, recognition, reward systems design and implementation. He assists companies in designing, building-out, assessing, and or/realigning their sales organizations to improve results from field sales, channel sales, regional/national sales, and telemarketing/telesales. With a sharp focus upon target account solution selling and measurable accountabilities, Mr. Dauner builds high performing sales organizations and mentors senior sales executives to maximize top-line revenues and drive profitability. Mr. Dauner began his career as a professional educator, but left the profession to pursue his passion for travel. He embarked on his 20 year career in hotel industry sales and marketing with a position with Hyatt in Hawaii. Mr. Dauner's hospitality industry career has spanned a broad range of progressively responsible sales and marketing leadership positions from on-property assignments to regional, national and global responsibilities with Hyatt and Westin/Starwood Hotels & Resorts. In addition, he has served in a destination sales and marketing executive leadership role with the San Jose (California) Convention & Visitors Bureau. Leveraging his hospitality industry insights and experience integrating people, process and technology to maximize organizational results, Mr. Dauner also provided thought leadership, practice direction and key account sales management in the Customer Relationship Management consulting practice of a $700mm strategic applications consultancy, Cambridge Technology Partners. As an independent consultant, Bob has also provided sales and marketing expertise to early stage companies in the fields of travel services, content management and integrated real estate facility management software solutions. Mr. Dauner graduated with a Bachelor of Arts degree in English Literature and a Master of Arts in Teaching (secondary education) degree from Beloit College in Beloit, Wisconsin. He has received training certification in numerous hospitality and consulting industry sales and marketing program curricula and earned his professional "stripes" in the field.

Mr. Dauner can be contacted at 408-358-8603 or bobd@bedynamic.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.