Editorial Board   Guest Author

Mr. Bridwell

Tony Bridwell

Partner and Practice Leader, Partners in Leadership (PIL)

Tony Bridwell is a Partner and Practice Leader for Partners In Leadership with nearly three decades of executive leadership experience. Most recently serving as the Chief People Officer of Brinker International (the parent company of Chili's and Maggiano's restaurants), Mr. Bridwell is a highly recognized thought leader in corporate culture, L&D, and human resources, being named 2015 HR Executive of the Year by DallasHR (the local SHRM affiliate) and also receiving the 2015 Strategic Leadership Award from Strategic Excellence HR. Mr. Bridwell began working with Brinker in 2009 as a consultant representing Partners In Leadership. Beginning in 2009, Brinker and its restaurants were facing a tough economy. Under his leadership and using the Partners In Leadership approach, Brinker reversed poor engagement, low retention, and high costs and ultimately transformed its culture into a powerhouse resource, delivering high stock prices, best-in-industry employee engagement, and high customer satisfaction levels. Based on this success and demand for his deeper involvement, Mr. Bridwell joined Brinker in 2013 and soon transitioned into a key member of their executive leadership as chief people officer in 2014. Mr. Bridwell has been a facilitator and featured speaker for audiences of several thousand people and has presented for multiple conferences and associations, including the CHRO Exchange, Dallas HR (SHRM), the HRSouthwest Conference, ATD San Diego, and the California Restaurant Association. Mr, Bridwell is a member of the Society for Human Resource Management (SHRM) and serves on the board of directors for two non-profits: Taylor's Gift Foundation, which advocates organ donation awareness, and Unlimited Partnerships, a group dedicated to strengthening churches through the development and mentoring of future church leaders. Tony also authored the books, The Difference Maker (August 2013) and The Kingmaker (June 2016).

Mr. Bridwell can be contacted at 800-504-6070 or tonyb@ozprinciple.com

Coming up in November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.