Editorial Board   Guest Author

Ms. Lattal

Darnell Lattal

President & CEO, Aubrey Daniels International

Darnell Lattal, as president and chief executive officer of Aubrey Daniels International, is a specialist in the design and implementation of behavior-based business strategies to achieve core initiatives. In partnership with her clients and through her extensive corporate engagements, Ms. Lattal has contributed to organizational redesign and change management, executive coaching, achieving high performance, performance measurement and behavior-based systems design, leadership and teamwork within and across organizational structures, succession planning and implementation, ethical decision-making and creating a solid leadership legacy based on self-awareness and self-management. Ms. Lattal is an internationally known consultant and author of several books including one on reducing stress in Japanese workplaces through the power of positive reinforcement and her most recent US book, A Good Day's Work about establishing conditions to promote ethics at work. She has recently begun to explore the issues related to sustainable business practices to promote both green initiatives and sustain worthy cultural practices at work. A frequent presenter at major association and corporate conferences and active contributor to media on current topics about ethics at work, Ms. Lattal's particular expertise is in the psychology of learning and designing sustainable and rapid change.

Ms. Lattal can be contacted at 678-904-6140 or info@aubreydaniels.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.