Editorial Board   Guest Author

Ms. Fleming

Alisha Fleming

Senior Account Manager, Gallagher Bassett

Alisha Fleming is a Senior Account Manager at Gallagher Bassett. She serves as a single point of contact for client-focused service model, with a specialty in hospitality claims. Ms. Fleming possesses a significant understanding of the hospitality space and the application of all coverage lines to her clients' claims exposure.

In her role as an Account Manager, Ms. Fleming compiles and presents sophisticated data to demonstrate where dollars are being spent, and makes suggestions for improvement to her hospitality programs. She leverages cutting edge technology to support client data needs as well as coordinates proactive claim reviews and discussions to move claims to conclusion. She communicates changes to clients and Gallagher's claim team to support shared objectives. She collaborates and provides custom reporting for client needs.

Prior to her current role, Ms. Fleming was a Claims Manager in one of Gallagher Bassett's National Liability units. In this role, she managed a staff of Resolution Managers, coordinated client meetings and presented on pertinent issues regarding claims handling. She ensured quality claims handling through regular review and auditing of claim files, electronic data compliance, and quality assurance measures.

Ms. Fleming has worked in the claims industry for 19 years with most of her time spent handling hospitality clients to include those with restaurant, hotel and retail claims exposure. She has her BS in Human Environmental Science from Oklahoma State University.

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

Ms. Fleming can be contacted at +1 866-352-0279 or alisha_fleming@gallagherbassett.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.