Editorial Board   Guest Author

Mr. Lee

David Lee

Founder, humanNature@Work

David Lee, the founder of HumanNature@Work (www.HumanNatureAtWork.com), helps employers in service industries improve employee engagement, customer service, and morale, though his work as a consultant, trainer, and executive coach. He has worked with organizations and presented at conferences both domestically and abroad for over 20 years. An internationally recognized thought leader in the field of employee engagement and performance, Mr. Lee is the author of over 60 articles and book chapters on employer branding, onboarding, and other topics related to employee performance that have been published in trade journals and books in the US, Europe, India, Australia, and China. His articles (downloadable at HumanNatureAtWork.com ) have included: • “How to Recession Proof Your Workforce” • “What Reputation Are Your Employees Creating?” • “What Leaders Can Learn From Sales Superstars” • “Becoming a 'People Whisperer': How to Communicate So People Care About—and Act On—What You Say” • “The Movie Scene Every Manager Should See…But Might Be Afraid to Watch” The just published second edition of the business classic, The Talent Management Handbook, features a chapter of his on the topic of new employee orientation and onboarding. In addition to his research and work with both struggling and high performance organizations, Mr. Lee's work draws from a wide range of scientific disciplines including cognitive neuroscience, anthropology, psychoneuroimmunology, trauma and resilience research, and paleopsychology. Taking this research which typically doesn't find its way into the business world, Mr. Lee translates these principles of human nature into leadership and managerial practices that optimize employee performance. Using the popular TV show The Dog Whisperer as an analogy for the difference understanding human nature makes, Mr. Lee's work helps leaders and managers become “Employee Whisperers.” Mr. Lee's work in the area of optimizing the performance of Gen Y employees draws from industry research as well as his own interviews with top performing managers of Gen Y employees and Gen Y employees themselves. Mr. Lee doesn't just offer practical advice on how to bring out the best in this more challenging generation of workers. He also offers a unique perspective on how this generation of employees provides employers with a powerful opportunity to upgrade their management practices, and by doing so, thrive in today's more demanding economy. For more of David Lee's articles, go to HumanNatureAtWork.com/

Mr. Lee can be contacted at 207-571-9898 or david@humannatureatwork.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.