Editorial Board   Guest Author

Mr. Quezada

David Quezada

Vice President - Loss Control, EMPLOYERS

David M. Quezada has been Vice-President of Loss Control Services for EMPLOYERS since 2014. He is responsible for providing leadership, direction and management oversight of the loss control operations, ensuring field staff operates within established company/functional policies, procedures and guidelines. Mr. Quezada has served in various executive management positions with EMPLOYERS, most recently as Senior Vice President/General Manager, Strategic Partnerships & Alliances, from January 2006 to May 2014. He was responsible for the marketing and underwriting of business produced through non-traditional, strategic partnerships, and the identification of new, strategic partnership opportunities. Prior to that time, Mr. Quezada served as Vice-President, Loss Control, with Employers Compensation Insurance Company. He is an accomplished executive with extensive workers' compensation insurance industry experience and proven achievement in various corporate leadership positions. Mr. Quezada holds a B.A. degree from Cal Poly Pomona University. EMPLOYERS, America's small business insurance specialist®, offers workers' compensation insurance and services through Employers Insurance Company of Nevada, Employers Compensation Insurance Company, Employers Preferred Insurance Company, and Employers Assurance Company. Insurance is not offered in all jurisdictions.

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

Mr. Quezada can be contacted at 800-588-5200 or losscontrol@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.