Editorial Board   Guest Author

Ms. Seay

Lisa Seay

Founder, Element C

Lisa Seay is on a mission to help individuals find their professional purpose (and power!) and help companies develop cost-effective, efficient and sustainable talent management strategies. As founder of the coaching/consulting firm element c, Ms. Seay leverages her HR background to provide individual and team coaching, leadership development and team building services.

By working in myriad environments during her 25-year corporate career—including startups, mergers and acquisitions, franchised organizations and large entities with multi-state locations—she knows firsthand how challenging organizational situations impact workforce performance, employee engagement and personal career growth. Prior to launching element c in 2015, Ms. Seay held talent management and HR director roles in a variety of organizations, including A.T. Kearney, YUM! Brands and Baylor Health Care System. During Ms. Seay's tenure at Yum! Brands/Pizza Hut, Inc., she managed a $500K employee marketing initiative that attracted 250,000+ job seekers to the company's new online application system in three months.

Most recently, she served as a National Director of Human Resources at Conifer Health Solutions in Frisco, Texas, where she led a team that supported 3,000+ employees. In the book Humans@Work, Ms. Seay joined with other HR professionals to address some of the top challenges employers face in today's marketplace. In her chapter, Elements of the Lost and Found Spirit, Ms. Seay explores how to identify when one has lost their uniqueness when it comes to their work and what leaders can do to support those individuals in being their best at work. A proponent of life-long learning,

Ms. Seay holds a Graduate Certificate in Executive Coaching from the University of Texas at Dallas and is a Certified Lumina Learning Practitioner. Ms. Seay lives outside Dallas with her husband, Brian, who works in the financial services industry, and their young daughters. She is the New Family Liaison at her children's school and also serves on the personnel committee at her church.

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

Ms. Seay can be contacted at 214-394-7308 or lisa@theelementc.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.