Editorial Board   Guest Author

Ms. Price

Nicole Price

Founder, Lively Paradox

Nicole Price gets it. She believes two things: 1) if leadership is anything, it's personal 2) everyone can be a great leader. She understands that if leadership is anything, it is personal, and that everyone can be a great leader — everyone can lead his or her own, whole life. So she gets personal. Ms. Price's transparency allows others to learn from her mistakes and helps them avoid the same pitfalls. She gets real. She will tell you, yes, having differences within a team can be harder, but that hard work can really pay off — both professionally and personally. And she gets wise. She'll tell you, in a heartbeat, how she's gotten a few things wrong over the years, but a little grace and some solid coaching saved her. Can you make mistakes and still be an awesome leader? Is it possible to lead effectively with so many personalities on one team? Can you genuinely lead people and still have a decent life and energy left to live it? If you ask Ms. Price, the answer is absolutely yes. Through leadership development, coaching, consulting, keynotes, and other resources, Ms. Price encourages and enables others to live their lives in excellence. Her energetic and engaging sessions leave participants with strategies and specific tools that they can apply right away. Her lively presentation style garners rave reviews and, very often, an invitation to return. Ms. Price received her B.S. in chemical engineering from North Carolina A&T University and her master's degree in adult education from Park University.

Please visit http://www.livelyparadox.net for more information.

Ms. Price can be contacted at 844-387-4589 or nicole@livelyparadox.net

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.