Editorial Board   Guest Author

Mr. Calli

Adam Calli

Principal Consultant, Arc Human Capital LLC

Adam Calli has over 18 years of comprehensive experience in all aspects of progressive human resource management, in such diverse environments as hospitality, government contracting, television production, commercial banking, and multi-client outsourced HR support. After gaining work experience with Holiday Inn, Radisson, and Universal Studios Orlando, and completing the prestigious Walt Disney World College Program internship, he graduated with his bachelors in Hospitality Administration from the Dedman School of Hospitality at Florida State University. Mr. Calli then began his career in the Rooms Division with Hyatt Hotels and Resorts, before making the transition into HR with them. Now he's Principal Consultant for Arc Human Capital, LLC where he provides support for organizations seeking to fulfill their compliance mandates while striving to constantly improve their human capital capabilities. He's also an HR instructor for George Mason University's Learning Solutions Division and Northern Virginia Community College's Workforce Development Division. Mr. Calli has managed employees in many functions and has experience supporting blue and white collar organizations in privately held and publicly traded companies with multi-site operations. Mr. Calli has been quoted in the Florida Hotel & Motel Journal, HR Magazine, and most recently in Boating Industry. He has presented for multiple SHRM Chapters, has delivered webcasts and podcasts for the Human Capital Institute, and has been a panelist for the American Society of Association Executives (ASAE) and the Northern Virginia Family Services (NVFS) Training Futures program. He is finishing his Masters in Management with an HR concentration at Catholic University, is a veteran of the US Navy Reserves, and holds his SHRM-SCP, SPHR, and SWP certifications.

Please visit http://www.archumancapital.com for more information.

Mr. Calli can be contacted at 703-615-2085 or adam@archumancapital.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.