Editorial Board   Guest Author

Mr. Talley

Gregg H. Talley

President & CEO, Talley Management Group, Inc.

Gregg H. Talley, CAE, President & CEO, has a broad range of experience from several perspectives and over 28 years within the Association/Event Management Industry.

Prior to founding Talley Management Group, Mr. Talley worked in a Convention Bureau and for a hotel development company. In 1985, he switched to the management side with an association management firm.

In 1987 he founded Talley Management Group with his partner and father Robert K. Talley. Since inception TMG has grown to over 40 national and international clients, the majority of which are in healthcare.

TMG provides full association management services, strategic facilitation, consulting and a host of contract services. With offices in Southern New Jersey and Washington, DC TMG has 60+ full time professionals.

With a degree from Georgetown University's School of Foreign Service in international relations, Mr. Talley has utilized those skills to plan international events both inbound and outbound. Overseas, he and his team have managed events in Hong Kong, Singapore, India, Mexico City and throughout Europe including the UK, Portugal, Hungary and Germany.

Throughout his career Mr. Talley has been involved in a number of different industries and their events including: healthcare, sciences, communications and information technology. He has strategically managed a number of organizations in his capacity with association management firms including start-ups, small specialty societies and large, multi million dollar organizations.

Mr. Talley has personally managed the largest convention event in North America, the 50,000+ attendee International Convention of Alcoholics Anonymous. A recognized professional in the field, Mr. Talley speaks and writes regularly on issues within association and event management including: the Professional Convention Management Association (PCMA), the American Society of Association Executives (ASAE), Convene Magazine, Facilities Magazine, Association Meetings Magazine among others.

He is Past National Chair of the Professional Convention Management Association (PCMA). Currently, Mr. Talley serves as the Treasurer of the Professional Convention Management Association (PCMA) Education Foundation and of the Association Management Company Institute (AMCI), the trade association for AMCs. He is also the Chief Strategy Executive for the Convention Industry Council, a TMG client.

Mr. Talley gained his Certified Association Executive (CAE) designation in 1999. In April, 2011 Mr. Talley was awarded PCMA's 2011 Professional Achievement Award as this year's Meeting Professional Honoree.

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

Mr. Talley can be contacted at +1 856-423-7222 or gtalley@talley.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.