Editorial Board   Guest Author

Mr. Tacchino

Arthur Tacchino

Principal and Chief Innovation Officer, SyncStream Solutions

Arthur Tacchino is one of the country's leading experts on the Affordable Care Act. He created the ACA Decision Support Tool, which enables employers to gather and input key individualized employer data and generate a customized analysis of the ACA's impact on their business. He also created SyncStream's ACA Dashboard and Reporting Essentials solutions, and leads development of other solutions that help employers tackle the challenges of healthcare reform.

Prior to joining SyncStream, Mr. Tacchino spent three years at The American College of Financial Services in Bryn Mawr, Pa., where he participated in the creation of the Chartered Healthcare Consultant (ChHC) designation. As part of this work, Mr. Tacchino designed and taught two courses on the Affordable Care Act—"Essentials of Healthcare Reform" and "The Healthcare Consultant."

Mr. Tacchino is a prolific speaker on the impacts of the Affordable Care Act and presents frequently to the National Association of Insurance and Financial Advisors (NAIFA), the National Association of Health Underwriters (NAHU), the Financial Planning Association (FPA), and other organizations. He has worked on several projects with corporate clients, including large insurance carriers, and has been published in blind peer reviewed publications, such as the Journal for Financial Service Professionals and the Journal of Financial Planning.

Mr. Tacchino earned his B.S. in economics from Susquehanna University and his J.D. from Widener University School of Law.

Please visit http://www.sync-stream.com for more information.

Mr. Tacchino can be contacted at +1 877-291-9256 or infoabout@sync-stream.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.