Editorial Board   Guest Author

Ms. Kane

Victoria Kane

Counsel & Compliance Manager, Shiftgig, Inc.

Victoria Kane has extensive experience as legal advisor and management consultant in all areas of labor and employment law for various industries, such as hospitality, food service, staffing, advertising, marketing, technology, dealerships, colleges, government agencies and non-profit organizations. She has developed and implemented corporate university training for Fortune 500 businesses across North America. She has created and led coalitions of employers, franchisors, Chambers of Commerce, schools, and associations to develop education and job training opportunities for industry sectors, focused on upgrading skills and training of U.S. Veterans and individuals with hiring barriers (such as English language skills, disabilities, and non-violent criminal records). She has legal experience vigorously defending employers against single plaintiff and class action federal and state employment matters; and developing effective enterprise risk management strategies. Ms. Kane has thoroughly enjoyed teaching at Kendall College for over four years. Kendall is the Number One Chicago program for preparing students for careers in culinary arts and hospitality management. (TNS Global - 2013 Survey) Victoria develops content and assessments for teaching both on-ground and online courses in Legal Issues in Hospitality Management, Bankruptcy & Reorganization, Human Resources Management, and Risk Management. She also developed the Contract Law course for the Laureate partner school in Saudi Arabia. Currently, Ms. Kane serves as Counsel & Compliance Manager for Shiftgig, Inc., connecting millions of people to millions of shifts with employers in hospitality, retail, customer service and light industrial verticals. Shiftgig uses proprietary technology and mobile/web apps to continually assess worker demographics, time-to-fill efficiencies, and value-added services for year-round rapid deployment of a qualified talent pool.

Please visit http://shiftgig.com for more information.

Ms. Kane can be contacted at 312-489-5666 or vkane@shiftgig.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.