Editorial Board   Guest Author

Mr. Shaw

Haydn Shaw

Senior Consultant, Franklin Covey

A master presenter with FranklinCovey, Haydn Shaw has delivered hundreds of convention keynotes or small, off-site workshops. Known for taking groups from hilarity to deep reflection, he combines rich content with use-tomorrow tools. His work makes an impact because he does his homework, customizing each speech, workshop or consultation so that they drive results. He has worked with more than 1,000 business, not-for-profit, and governmental organizations. He speaks and consults in excess of 160 days each year to clients who consistently invite him back. As a result, Mr. Shaw connects with virtually any group in any industry, and brings practical and inspiring examples from the boardroom and the front line. Hailed as a 'leadership guru' by the Washington Post, Mr. Shaw has worked as a senior consultant with FranklinCovey for over twenty years. Mr. Shaw is also one of five FranklinCovey consultants featured in the prominent Leading Authorities and Premiere Speaker's Bureaus. He is one of a handful of consultants in FranklinCovey to win the Chairman's Award, and the results from his long term organizational development and change projects have been written up in case studies. He is also the author of Sticking Points: 'How to Get Four Generations Working Together in the 12 Places They Come Apart' to be released August 1, 2013. Mr. Shaw specializes in leadership and management development, change management, generational differences, and personal productivity. One of the designers of FranklinCovey's signature leadership workshop, he specializes in leadership effectiveness and development, helping both organizations and leaders spend more time leading and less time managing. Mr. Shaw has taught 'The 7 Habits of Highly Effective People' more than 1,000 times and is still as excited today as he was when he started about how it combines principles of effectiveness with practical tools. After years of helping leaders navigate change, Mr. Shaw developed his advice into workshops to provide real-world, practical tools for leaders in the Through the 6 Change Reactions and all employees in the 'Understanding The 6 Change Reactions: Making Change Faster and Easier for All of Us'. Mr. Shaw heads up FranklinCovey's work with Generations. He is the author of 'Leading Across Generations®', FranklinCovey's best-selling workshop and two-hour webinar as well as their *Working Across Generations workshop* for all employees. He has delivered his hilarious keynote speeches on generations to thousands around the world. Personal Productivity. He has helped over 100,000 people discover what matters most, manage their time and energy, and deal with the overwhelming flow of information. Follow Mr. Shaw's blog at http://mygenerationalcoach.com.

Mr. Shaw can be contacted at 815-469-2617 or haydn.shaw@franklincovey.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.