Editorial Board   Guest Author

Mr. Reid

Frank Reid

Executive Vice President, Kolbe Corporation

Frank Reid is executive vice president of Kolbe Corp in Phoenix, AZ, where he is responsible for managing business development efforts and human resources consulting with large corporate accounts. An accomplished HR executive with domestic and international experience in the insurance, financial services, information services and software industries, Mr. Reid has expertise in building highly effective teams and transforming the HR function to streamline and develop consistent practices across businesses. Throughout his career, Mr. Reid has developed a reputation as a strong business partner with senior management and a trusted advisor to CEO's on business and human capital strategies. Serving as a senior human resources executive for such companies as Ceridian Corporation, Jostens Corporation, Elsevier Corporation, Thomson Corporation, and Dialog Corporation, Mr. Reid led a variety of HR initiatives ranging from the creation of a learning and development function to the establishment of a “Line of Sight” process to promote understanding of corporate goals and individual responsibilities. At Ceridian Corporation, where he served as vice president of HR, Mr. Reid led the effort to consolidate all HR practices, processes and systems. He worked as a member of both the acquisition and integration team and the pension committee. Additionally, he led the company's diversity initiative and led the team that selected and implemented Ceridian's new payroll/HR system. As an independent consultant, Mr. Reid has sold HR services within the government and private sectors, provided recruiting services for senior management positions, introduced assessment tools for building highly productive teams, and facilitated the implementation of leadership development programs. Finally, Mr. Reid is a thought leader in such areas as recruitment, diversity, organizational transformation, and leadership development. He is an experienced and effective public speaker in areas related to HR and organizational development. Mr. Reid has a bachelor's degree in Economics from Morehouse College.

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

Mr. Reid can be contacted at 602-778-7902 or freid@kolbe.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.