Editorial Board   Guest Author

Mr. Pageler

Ranney Pageler

Vice President of Fraud Investigations, EMPLOYERS

Ranney Pageler, Vice President of Fraud Investigations for EMPLOYERS, which specializes in providing workers' compensation insurance for small businesses, is a 25-year veteran of insurance fraud investigations and leads the company's Anti-Fraud Program efforts. He is an expert on workers' compensation fraud and supports agents in their efforts to help policy holders best prepare against fraud, which can have long-term negative effects on their businesses. In addition to his anti-fraud efforts on behalf of EMPLOYERS policyholders, Mr. Pageler also spent nearly two decades in law enforcement. Mr. Pageler's workers' compensation fraud investigations have resulted in more than 750 criminal prosecutions in 23 states, including the first criminal prosecution for workers' compensation fraud in a number of states. His successful cases have been featured on such television news programs as NBC Dateline, ABC Primetime Live, the CBS Evening Network News, A Current Affair, Hardcopy, Real TV and in a five part special news report on cable giant WGN-TV Chicago. He currently serves as chair of the Property Casualty Insurers Association of America (PCI) Fraud Committee.

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

Mr. Pageler can be contacted at 800-750-3939 or fraudfighters@employers.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.