Podcasts about hotel school

We had a great time with Ivy Woolenberg — a freshman at Cornell's Hotel School, Disney Bake-Off winner, and the creator behind the viral baking account Baked With Love by Ivy.Ivy shares the baking fail that somehow turned into a 40-million-view video, how she started her baking business at just 11 years old, and what it's like balancing Cornell life with a fast-growing social media brand.Plus: behind-the-scenes secrets from Disney's Magic Bake-Off, Ivy's favorite food spots at Cornell (she knows the best ones), and a fun challenge where she invents desserts for Gen Z, midlife women, and even the 85+ crowd.We loved her.Here's where to find her on Instagram and TikTok:@bakedwithlovebyivyNot sponsored by or affiliated with Cornell University

La Luxury Hotelschool Paris est une institution de référence dédiée au management hôtelier de luxe, avec un taux d'emploi de 97% pour ses diplômés.Les programmes Bachelor et Master, sont proposés en français ou en anglais et répondent à la demande croissante de compétences dans une industrie en forte croissance et en pleine évolution. Un hôtel de luxe ouvre chaque jour dans le monde.Les étudiants bénéficient d'un parcours immersif, alliant enseignements théoriques, mises en pratique et expériences de terrain tout au long de leurs études.En Bachelor, chaque année est rythmée par de nombreuses expériences d'exception. Quoi de mieux que de “vivre le luxe” comme un client exigeant ? Nuit dans un palace, déjeuners dans des restaurants étoilés Michelin, voyages d'études au cœur des plus belles enseignes : les étudiants sont immergés dans les standards du très haut de gamme. De plus, ils bénéficient d'une immersion privilégiée au sein de l'EHL Business School à Lausanne, avec des cours, la vie sur le campus, des conférences, des visites et des temps de réseautage au contact des professionnels. Une formation immersive est également organisée dans les espaces professionnels de l'école Lenôtre pour découvrir la haute gastronomie française aux côtés de chefs et de Meilleurs Ouvriers de France, reconnus à l'international.L'école met également à leur disposition un réseau exceptionnel de plus de 300 partenaires en hospitalité de luxe, en France et à l'international, offrant de nombreuses opportunités de stages et d'insertion professionnelle.Chaque année, en novembre, la Luxury Hotelschool Paris organise un Forum de l'Emploi qui réunit les principaux décideurs et recruteurs du secteur. Ils y présentent leurs groupes et établissements et proposent aux étudiants des perspectives concrètes de carrière.Les diplômes délivrés sont enregistrés au RNCP (France Compétences), reconnus par l'État et par la profession au niveau international.https://www.luxuryhotelschool.fr/https://www.luxuryhotelschool.fr/nos-formations/nos-brochures/https://www.youtube.com/@luxuryhotelschool Épisode sponsoriséℹ️ SUIVEZ L'ACTUALITÉ DE L'ORIENTATIONInscrivez-vous à l'Hebdo de l'orientation : https://azimut-orientation.com/abonnez-vous-a-la-newsletter/ (vous recevrez en cadeau un guide téléchargeable)

La Luxury Hotelschool Paris est une institution de référence dédiée au management hôtelier de luxe, avec un taux d'emploi de 97% pour ses diplômés.Les programmes Bachelor et Master, sont proposés en français ou en anglais et répondent à la demande croissante de compétences dans une industrie en forte croissance et en pleine évolution. Un hôtel de luxe ouvre chaque jour dans le monde.Les étudiants bénéficient d'un parcours immersif, alliant enseignements théoriques, mises en pratique et expériences de terrain tout au long de leurs études.En Bachelor, chaque année est rythmée par de nombreuses expériences d'exception. Quoi de mieux que de “vivre le luxe” comme un client exigeant ? Nuit dans un palace, déjeuners dans des restaurants étoilés Michelin, voyages d'études au cœur des plus belles enseignes : les étudiants sont immergés dans les standards du très haut de gamme. De plus, ils bénéficient d'une immersion privilégiée au sein de l'EHL Business School à Lausanne, avec des cours, la vie sur le campus, des conférences, des visites et des temps de réseautage au contact des professionnels. Une formation immersive est également organisée dans les espaces professionnels de l'école Lenôtre pour découvrir la haute gastronomie française aux côtés de chefs et de Meilleurs Ouvriers de France, reconnus à l'international.L'école met également à leur disposition un réseau exceptionnel de plus de 300 partenaires en hospitalité de luxe, en France et à l'international, offrant de nombreuses opportunités de stages et d'insertion professionnelle.Chaque année, en novembre, la Luxury Hotelschool Paris organise un Forum de l'Emploi qui réunit les principaux décideurs et recruteurs du secteur. Ils y présentent leurs groupes et établissements et proposent aux étudiants des perspectives concrètes de carrière.Les diplômes délivrés sont enregistrés au RNCP (France Compétences), reconnus par l'État et par la profession au niveau international.https://www.luxuryhotelschool.fr/https://www.luxuryhotelschool.fr/nos-formations/nos-brochures/https://www.youtube.com/@luxuryhotelschool Épisode sponsoriséℹ️ SUIVEZ L'ACTUALITÉ DE L'ORIENTATIONInscrivez-vous à l'Hebdo de l'orientation : https://azimut-orientation.com/abonnez-vous-a-la-newsletter/ (vous recevrez en cadeau un guide téléchargeable)

La Luxury Hotelschool Paris est une institution de référence dédiée au management hôtelier de luxe, avec un taux d'emploi de 97% pour ses diplômés.Les programmes Bachelor et Master, sont proposés en français ou en anglais et répondent à la demande croissante de compétences dans une industrie en forte croissance et en pleine évolution. Un hôtel de luxe ouvre chaque jour dans le monde.Les étudiants bénéficient d'un parcours immersif, alliant enseignements théoriques, mises en pratique et expériences de terrain tout au long de leurs études.En Bachelor, chaque année est rythmée par de nombreuses expériences d'exception. Quoi de mieux que de “vivre le luxe” comme un client exigeant ? Nuit dans un palace, déjeuners dans des restaurants étoilés Michelin, voyages d'études au cœur des plus belles enseignes : les étudiants sont immergés dans les standards du très haut de gamme. De plus, ils bénéficient d'une immersion privilégiée au sein de l'EHL Business School à Lausanne, avec des cours, la vie sur le campus, des conférences, des visites et des temps de réseautage au contact des professionnels. Une formation immersive est également organisée dans les espaces professionnels de l'école Lenôtre pour découvrir la haute gastronomie française aux côtés de chefs et de Meilleurs Ouvriers de France, reconnus à l'international.L'école met également à leur disposition un réseau exceptionnel de plus de 300 partenaires en hospitalité de luxe, en France et à l'international, offrant de nombreuses opportunités de stages et d'insertion professionnelle.Chaque année, en novembre, la Luxury Hotelschool Paris organise un Forum de l'Emploi qui réunit les principaux décideurs et recruteurs du secteur. Ils y présentent leurs groupes et établissements et proposent aux étudiants des perspectives concrètes de carrière.Les diplômes délivrés sont enregistrés au RNCP (France Compétences), reconnus par l'État et par la profession au niveau international.https://www.luxuryhotelschool.fr/https://www.luxuryhotelschool.fr/nos-formations/nos-brochures/https://www.youtube.com/@luxuryhotelschool Épisode sponsoriséℹ️ SUIVEZ L'ACTUALITÉ DE L'ORIENTATIONInscrivez-vous à l'Hebdo de l'orientation : https://azimut-orientation.com/abonnez-vous-a-la-newsletter/ (vous recevrez en cadeau un guide téléchargeable)

Taylor Scott is a hospitality lifer turned leadership coach who cut his teeth at Walt Disney World, led sales at Disney Vacation Club, and earned his MBA from Cornell's Hotel School. He's the author of Lead with Hospitality and the leadership fable Give Hospitality, translating world-class service principles into practical playbooks for teams. Susan and Taylor talk about connection, culture, and coaching. What You'll Learn About: • Why "don't reply to everything" is terrible leadership advice. • How sales and leadership mirror each other: build trust fast, influence behavior faster. • The Connect–Serve–Engage–Inspire framework you can run on a busy lobby shift. • LEAD as a service checklist: Listen, Educate, Act, Deliver. • The mindset shift from SOP security blanket to entrepreneurial trial-and-error. • Grad school's real ROI: "building shelves" in your brain + a global network. • How to lead high achievers with the 3 C's: Choice, Competence, Community. • "Guest first, team always" and "Purpose over policy" as decision filters. • Turning fear-based flailing (hello, mushroom panic) into guest-centered choices. • Why the next leadership frontier is re-teaching human connection in an AI world. Our Top Three Takeaways 1. Leadership and Sales Share the Same Core: Connection and Influence Taylor makes the case that sales is leadership, and leadership is sales. In both roles, success depends on making people trust and like you quickly, then inspiring them to take action. His "Lead with Hospitality" framework — Connect, Serve, Engage, Inspire — provides a clear path for achieving this in daily operations: connect with people on a human level, serve them first, engage with generosity and purpose, and inspire them through storytelling and authenticity. 2. The Best Leaders Create Environments for Motivation Drawing from the self-determination theory, Taylor explains that people become self-motivated when they experience choice, competence, and community — his "three C's." High achievers, in particular, thrive when leaders give them autonomy, recognize their expertise, and foster a sense of belonging. Leadership isn't about control; it's about designing the conditions where people can thrive. 3. Purpose Over Policy: Leading with Humanity From his experiences at Disney and Cosmopolitan, Taylor emphasizes two enduring leadership mantras: "Guest first, team always" and "Purpose over policy." Great leaders prioritize people and purpose over rigid rules, empowering teams to make guest-centered decisions. As hospitality evolves with AI and generational change, Taylor predicts the next frontier of leadership will be relearning how to connect on a human level — teaching empathy, conversation, and connection in an increasingly digital world. Taylor Scott on LinkedIn https://www.linkedin.com/in/tscott1502/ Lead with Hospitality https://leadwithhospitality.com/ Other Episodes You May Like:  179: Bridal Suite Sweethearts with James Ferguson https://www.topfloorpodcast.com/episode/179 118: Grief-Stricken Audience with Christine Trippi https://www.topfloorpodcast.com/episode/118 129: Boo-Boo Sugar with Jason Brooks https://www.topfloorpodcast.com/episode/129

On today's episode, we sit down for Part II of our conversation with legendary Chef Christopher Gross and hospitality visionary Bill Nassikas as they explore the intersection of cuisine, creativity, and guest experience. From Michelin-level kitchens to world-class resorts, they share stories from decades at the top of the culinary and hospitality industries—along with candid conversations with chefs, winemakers, and entrepreneurs redefining what it means to serve. Insight, humor, and behind-the-scenes wisdom—straight from two masters of their craft. Website: https://wrigleymansion.com/christophers westroc.com  Instagram: christophersatwrigley   BACK STORY The president and COO of Westroc Hospitality since its founding, William J. Nassikas boasts decades of successful national and international experience in the hospitality industry. Like CEO Scott Lyon, William gained early exposure to his career path as the son of hotelier James A. Nassikas, founder of the Stanford Court Hotel in San Francisco. Prior to joining Westroc, William served as senior vice president of operations at Grand Bay Resorts, joining that organization as part of the merger-acquisition of Carefree Resorts. There, he was responsible for all accommodations, restaurant, spa, golf, and other guest service operations for properties including The Boulders Resort, The Buttes in Tempe, The Peaks at Telluride, Carmel Valley Ranch, The Lodge at Ventana Canyon, The Grand Bay Miami, and the famed Golden Door Spa. Among his many achievements, William was instrumental in the conception and development of Deer Valley Resort in Utah. He gained invaluable experience through executive management positions within Hyatt Hotels, as well as training throughout Europe, including the famed Restaurant Girardet in Switzerland. A graduate of Cornell University's Hotel School, William earned a Diplome Finale des Etudes from Ecole Hoteliere de la Societe Suisse des Hoteliers in Switzerland. His numerous honors include "Hotelier of the Year" by The Chaine des Rotisseurs, being inducted into The Arizona Republic's Arizona Culinary Hall of Fame, the Ivy Award from Restaurant & Institutions magazine, the CSX Award of Excellence, nomination for the Scottsdale Museum of Contemporary Art's Contemporary Catalyst Award, the 2006 Industry Leadership Award from Arizona Hospitality Industry Professionals, and AZLTA's 2019 Hotelier of the Year award. William fulfills a commitment to give back to the hospitality industry, helping train future professionals as a visiting lecturer to the Inaugural Master of Real Estate Development Class at Arizona State University, Cornell University's Hotel School, and University of New Hampshire's hospitality management program. He also serves on various boards, including the Royal St. Corporation, AZLTA and The Mission B1 Foundation.   Based in Phoenix, AZ, Christopher Gross is a James Beard Foundation Award-winning chef who has been recognized among the best in the United States. Famed for its modern twists on classic French fare, Christopher's at Wrigley Mansion earned a 2022 James Beard Outstanding Chef nomination. It was rated 18/20 by Gayot Guide which named it Best French Restaurant, Best 10 Restaurant Wine Lists, Best 10 Restaurants with a View, and Best Romantic Restaurants. In its five-star review, Arizona Republic called the restaurant "Phoenix's most innovative, enticing dining experience for its exclusive tasting-menu experience where the chefs also serve each dish." Named to the Scottsdale Culinary Hall of Fame, Chef Christopher has also been honored by Food & Wine magazine's "America's 10 Best New Chefs," was the first chef in Arizona to be honored with the Robert Mondavi Culinary Award of Excellence and also created the nationwide "Flavors" fundraiser for the American Liver Association.   SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.  

In this episode, we're live from the trade show floor at The Hospitality Show in Denver, Colorado! Steve and David are joined by Gabriella Forss, Hospitality Engagement Leader of North America for SALTO Systems — one of the leading providers of electronic access control in hotels around the world.Gabriella shares her journey from Cornell's Hotel School to over eight years with SALTO, and explains how the company is helping hotels modernize access control while keeping the guest experience seamless. She breaks down how SALTO's connected ecosystem reaches far beyond guestroom locks — spanning back-of-house access, lockers, padlocks, parking gates, and more, all within one scalable platform.We dive into major topics shaping the future of hotel technology:Mobile keys & how SALTO balances frictionless access with high-level encryptionIntegrations with PMS, POS, and guest apps to create a cohesive hotel tech ecosystemThe expansion into facial recognition and smart energy solutionsSALTO's commitment to sustainability, carbon neutrality, and eco-friendly credentialWatch the FULL EPISODE on YouTube: https://youtu.be/Kr1_Javur7YLinks:Gabriella on LinkedIn: https://www.linkedin.com/in/gabriellaforss/SALTO Systems: https://saltosystems.com/en/For full show notes head to: https://themodernhotelier.com/episode/231Follow on LinkedIn: https://www.linkedin.com/company/the-...Join the conversation on today's episode on The Modern Hotelier LinkedIn pageConnect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

On today's episode, we sit down with legendary Chef Christopher Gross and hospitality visionary Bill Nassikas as they explore the intersection of cuisine, creativity, and guest experience. From Michelin-level kitchens to world-class resorts, they share stories from decades at the top of the culinary and hospitality industries—along with candid conversations with chefs, winemakers, and entrepreneurs redefining what it means to serve. Insight, humor, and behind-the-scenes wisdom—straight from two masters of their craft. Website: https://wrigleymansion.com/christophers westroc.com  Instagram: christophersatwrigley   BACK STORY The president and COO of Westroc Hospitality since its founding, William J. Nassikas boasts decades of successful national and international experience in the hospitality industry. Like CEO Scott Lyon, William gained early exposure to his career path as the son of hotelier James A. Nassikas, founder of the Stanford Court Hotel in San Francisco. Prior to joining Westroc, William served as senior vice president of operations at Grand Bay Resorts, joining that organization as part of the merger-acquisition of Carefree Resorts. There, he was responsible for all accommodations, restaurant, spa, golf, and other guest service operations for properties including The Boulders Resort, The Buttes in Tempe, The Peaks at Telluride, Carmel Valley Ranch, The Lodge at Ventana Canyon, The Grand Bay Miami, and the famed Golden Door Spa. Among his many achievements, William was instrumental in the conception and development of Deer Valley Resort in Utah. He gained invaluable experience through executive management positions within Hyatt Hotels, as well as training throughout Europe, including the famed Restaurant Girardet in Switzerland. A graduate of Cornell University's Hotel School, William earned a Diplome Finale des Etudes from Ecole Hoteliere de la Societe Suisse des Hoteliers in Switzerland. His numerous honors include "Hotelier of the Year" by The Chaine des Rotisseurs, being inducted into The Arizona Republic's Arizona Culinary Hall of Fame, the Ivy Award from Restaurant & Institutions magazine, the CSX Award of Excellence, nomination for the Scottsdale Museum of Contemporary Art's Contemporary Catalyst Award, the 2006 Industry Leadership Award from Arizona Hospitality Industry Professionals, and AZLTA's 2019 Hotelier of the Year award. William fulfills a commitment to give back to the hospitality industry, helping train future professionals as a visiting lecturer to the Inaugural Master of Real Estate Development Class at Arizona State University, Cornell University's Hotel School, and University of New Hampshire's hospitality management program. He also serves on various boards, including the Royal St. Corporation, AZLTA and The Mission B1 Foundation.   Based in Phoenix, AZ, Christopher Gross is a James Beard Foundation Award-winning chef who has been recognized among the best in the United States. Famed for its modern twists on classic French fare, Christopher's at Wrigley Mansion earned a 2022 James Beard Outstanding Chef nomination. It was rated 18/20 by Gayot Guide which named it Best French Restaurant, Best 10 Restaurant Wine Lists, Best 10 Restaurants with a View, and Best Romantic Restaurants. In its five-star review, Arizona Republic called the restaurant "Phoenix's most innovative, enticing dining experience for its exclusive tasting-menu experience where the chefs also serve each dish." Named to the Scottsdale Culinary Hall of Fame, Chef Christopher has also been honored by Food & Wine magazine's "America's 10 Best New Chefs," was the first chef in Arizona to be honored with the Robert Mondavi Culinary Award of Excellence and also created the nationwide "Flavors" fundraiser for the American Liver Association.     SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.  

Well, we are completely starstruck. This week, we talked with Cornell football legend Ed Marinaro '73—record-setting running back, NFL star, and fan-favorite actor. From Schoellkopf Field to the Super Bowl to Hill Street Blues, Ed's story has it all. He tells us how Cornell changed his life, why he turned down 30 powerhouse football programs for the Hotel School, and how a purple Porsche and a closet became part of his diploma story. He's funny, charming, humble, and full of pride for the school we all love! Google him—watch the old TV shows and movies, check out his Sports Illustrated cover, and relive those game films. His records are astounding.We loved every minute with him!Not sponsored by or affiliated with Cornell University

Sherri Kimes, Emeritus Professor at Hotel School at Cornell, makes her return to QSR Uncut after our most-listened to episode ever on dynamic pricing. We talk about where that controversial subject is today for restaurants, as well as get into how operators can navigate the choppy cost climate and drive sales despite soft traffic industry-wide.

In this podcast, Christian Michel tells our listeners about hotel development and in particular, the continued growth and development of the Central and Eastern European markets.  Christian describes his long career with Wyndham Resorts and how he has honed his knowledge of hotel development in Central and Eastern Europe.   Christian also speaks to our audience about why Central and Eastern Europe have become such popular destinations.  Finally, he talks about hospitality education in Switzerland and how hospitality schools must continue to train and educate for an ever-changing hospitality reality. He also gives young people advice on how they can prepare for a career in hospitality development. As Vice President of Development for Europe at Wyndham Hotels & Resorts, Christian Michel is responsible for leading the company's growth strategy and execution in the region.   Joining the company as Director of Development for Eastern Europe in 2004, Christian's remit has expanded to more markets over the years, more recently to cover the whole European region. A 30-year industry veteran, Christian served various General Manager positions for recognised hotels brands in different countries, including Ramada by Wyndham, Swiss Inn and Mövenpick Hotels.  Christian is a native Swiss and has lived and worked in the UAE, Egypt and Switzerland. He is multi-lingual and speaks French, English and German. He holds a bachelor degree in Catering Trade from the Hotel School in Lausanne, as well as a Swiss Confederation Certificate of Marketing. Christian started his career as a professional chef for The Gstaad Palace and food remains one of his biggest passions, along with travelling.    

Scott Roby is a lifelong hotel enthusiast whose love for hospitality began during childhood stays at the Ritz Carlton. After studying at Cornell's Hotel School and cutting his teeth in revenue management at Hilton, Scott co-founded Evolution Hospitality and is now president of Pacifica Hotels. Susan and Scott talk about operations, owner alignment, and offbeat inspiration. What You'll Learn About:

Send us a textIn this episode we are joined by Gary Bartelings, a supporter of the Pan Am Museum and founder and managing director of Bartelings, a company dedicated to unique travel experiences by private jet. We also welcome back to the program our good friend Becky Sprecher. She has been a frequent guest and contributor to this podcast. Becky brings great history to this episode about the flying boats of 1930s and the insight into Pan Am's legendary passenger service. From June 16, 2025 to June 28, 2025, Pan Am returns to the sky for an exclusive journey for 50 intrepid voyagers aboard a luxurious and modern private 757 aircraft with Pan Am livery! This exclusive trip, called Tracing the Transatlantic, will follow some of Pan Am's original flying boat routes across the Atlantic Ocean with stops in New York, Bermuda, Lisbon, Marseille, London and Foynes. For more information, visit criteriontravel.com/panam Founded in 2015, Bartelings was incorporated to provide discerning travel companies access to extensive expertise and knowledge to create incredible and exclusive trips for customers. Their aim is to create unique experiences throughout the world allowing guests to connect with other cultures, visit incredible sights –both natural and man-made– and to develop a deeper understanding and appreciation of the world we all inhabit.Our guest Gary Bartelings grew up in the Netherlands. His original career plan was to study at the Hotel School, however, he changed his mind and wanted to broaden his education to tourism. Gary started his travel career in 1987 with Qantas Airways in Amsterdam after completing his education. During his career he has been involved in everything from telephone sales to aircraft dispatch, brochure production to contract negotiation, crisis management to tour managing, public speaking to PR relationships and so on.Having had the privilege to travel extensively around the world he believes there is no better way to connect people and cultures than through understanding, acceptance and respect. The best way to achieve that is to travel, to visit, to interact, to learn. Gary has a passion for travel in all it shapes and forms, he has explored Asia donning a backpack, drove a classic car through Southern India to raise money for charity and at the other end of the scale visited famous monuments of humanity traveling by private jet and each experience  strengthens his appreciation of the world we live in. Support the show Visit Us for more Pan Am History! Support the Podcast! Donate to the Museum! Visit The Hangar online store for Pan Am gear! Become a Member! Follow us on Facebook, Instagram, and Twitter!A very special thanks to Mr. Adam Aron, Chairman and CEO of AMC and president of the Pan Am Historical Foundation and Pan Am Brands for their continued and unwavering support!

Today's guest is Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. This workshop covers part 3 of our 3-part series about FOH Layout Engineering. Workshops can be found every Thursday in the Restaurant Unstoppable podcast feed or on YouTube. Most have a visual component, so consider watching the video version here. Join the RUNetwork to take part in workshops and ask the experts YOUR questions! Want more Stephani Robson? Head to www.restaurantunstoppable.com/stephanirobson to get the Stephani Robson Playlist and a link to schedule your one-on-one call with Stephani. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: If you listen to the show, you know we love Profit First, the money management system that bakes profit into your operation. That is why we're psyched to announce our partnership with Profit First Professional and the Author of Profit First For Restaurants, Kasey Anton. Head to restaurantunstoppable.com/profitfirst to get a link to her Profit First for Restaurants Book and Course. Be sure to register for our 4/3/25 Profit First Workshop and get a free Profit First Checklist!  US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Email: skr4@cornell.edu Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Today's guest is Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. This workshop covers part 2 of our 3-part series about FOH Layout Engineering. Workshops can be found every Thursday in the Restaurant Unstoppable podcast feed or on YouTube. Most have a visual component, so consider watching the video version here. Join the RUNetwork to take part in workshops and ask the experts YOUR questions! Want more Stephani Robson? Head to www.restaurantunstoppable.com/stephanirobson to get the Stephani Robson Playlist and a link to schedule your one-on-one call with Stephani. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Email: skr4@cornell.edu Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Today's guest is Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. This workshop covers part 1 of our 3-part series about FOH Layout Engineering. Workshops can be found every Thursday in the Restaurant Unstoppable podcast feed or on YouTube. Most have a visual component, so consider watching the video version here. Join the RUNetwork to take part in workshops and ask the experts YOUR questions! Want more Stephani Robson? Head to www.restaurantunstoppable.com/stephanirobson to get the Stephani Robson Playlist and a link to schedule your one-on-one call with Stephani. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Email: skr4@cornell.edu Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

What will 2025 be like? My Universidade do Consumidor and I have gathered the visions of renowned professionals worldwide and will share them here every three days during November and December. Follow, comment, and share! Guests such as: ✅ Marilu Lopez, México, Vice President DAMA Internacional for Data Management. and she offers my audience a 30% discount to get my book at https://lnkd.in/dZegvV5v with coupon SEGDA30 ✅ Todd Ericson, USA, director of the Inspiration 4 space mission to send the first 4 consumers into space on Space X ✅ •Shep Hyken, USA, New York Time Bestselling Author in CX ✅ Ron Kaufman , Singapore, World's #1 Customer Experience Guru ✅ Ian Golding, United Kingdom, one of the founders of the Customer Experience Professionals Association (CXPA) ✅ Aviv Gruber, Israel, Data Science Team Lead at Rekor ✅ José-Carlos Yamagoshi Wang. MBA, Dr.Ed. , Perú, Sociedad Iberoamericana de CRM - SIACRM ✅ Ian Millar , Switzerland, the best hotel school in the world ✅ Emil Björnskär , Sweden, Head of MarTech ✅ Rodrigo Navarro, Chile, Head OTS stay tunned stay tunned in our youtube channel

While "back-to-office" efforts remain weak in many urban cores, those same downtowns are experiencing booming retail, entertainment and cultural visitation. Associate Professor Emeritus Jan deRoos and senior lecturers Daniel Lebret and Jeanne Varney — a power trio of real estate experts from the Cornell Nolan School of Hotel Administration — explore the forces driving real estate market trends and delve into recent efforts to convert "office-to-anything-else" spaces.What You'll LearnThe real estate property types that are poised to thrive in the second half of the 2020sHow much office values need to drop to make adaptive reuse and conversions economically viableWhat cities and areas hold promise to grow and prosper in the near futureThe Cornell Keynotes podcast is brought to you by eCornell, which offers more than 200 online certificate programs to help professionals advance their careers and organizations. Learn more from Jan deRoos, Jeanne Varney and Daniel Lebret in these programs:Commercial Real EstateGeneral Managers ProgramHotel Management and Owner RelationsHotel Real Estate Investments and Asset ManagementReal Estate Investing 360Real Estate Investing and FinanceReal Estate Investment ModelingReal Estate Property ManagementDid you enjoy this episode of the Cornell Keynotes podcast? Watch the full Keynote. Follow eCornell on Facebook, Instagram, LinkedIn, TikTok, and X.

Tropical Smoothie Cafe is a leading franchise in the health-focused fast-casual market.  With nearly 1,500 locations nationwide, they offer an extensive menu of real-fruit smoothies, wraps, salads, sandwiches and flatbreads.  Charles Watson joined Tropical Smoothie Cafes in 2010 as VP of Franchise Development and was elevated to Chief Development Officer in 2015, following his personal responsibility for awarding more than 800 franchises, during his tenure.  In 2018 Charles went on to become CEO. A veteran hospitality pro, Charles has worked for several hospitality-related companies, including Wyndham Hotels & Resorts, Intercontinental Hotels Group, US Franchise Systems, Inc. and Hospitality Real Estate Counselors.  He is a graduate of The Hotel School at Cornell University and also holds a Masters in Business from The Terry School of Business, at The University of Georgia.

There's no denying the many positives you can gain from working on a cruise ship.You get to travel the world while earning good money! Perhaps this is a career many young people in SA should consider? So how does one get a job on board a cruise liner? Matt Lambert, MD of International Hotel School joins us on the line now  See omnystudio.com/listener for privacy information.

We were thrilled to talk to Matthew, a rising junior and a rising star in the culinary world.  Matthew has captivated the hearts, appetites and inner chef of millions with his vibrant, humorous, and approachable cooking style, making his kitchen and his dorm room a global stage on TikTok, YouTube, and Instagram. He's got 3 million followers across his platforms. THREE MILLION.We met him on a panel we were part of at a CALC event in Baltimore last winter and we have been dying for more ever since.He is also somehow exceptionally active on campus, and not just within the Hotel School.You have got to hear his story, told exceptionally well because he is an incredible storyteller on and off social media.We LOVED him.You can find Matthew here:https://matthewmerril.comTikTok:MatthewinthekitchenInstagram:MmerrillYouTube:MatthewMerrilNot sponsored by or affiliated with Cornell University

Melissa made a significant impact on Cornell campus life by organizing the iconic Slope Day and several other on-campus events. She was a natural-born promoter and leader.Her career in hospitality PR began with a series of impressive internships and study abroad that you've got to hear and tell any incoming or current Hotel School students about. Melissa founded Benhaim PR, an agency dedicated to helping travel and hospitality brands achieve consistent media coverage. Her agency specializes in highlighting the unforgettable experiences that leave a lasting impression on guests.As the Co-President of the Cornell Club of Miami, Melissa continues to give back to the Cornell community, fostering connections and supporting fellow alumni.And of course, she was a good sport in reviewing our pitches for new niche campus activities.Learn how her passion, expertise, and dedication at Cornell have shaped her career. She was FUN.Find her here:https://benhaimpr.comLinkedIn:Melissa BenhaimNot sponsored by or affiliated with Cornell University

Micha Schipper doet er alles aan om het Michael Jackson naar de zin te maken.Wil jij een keer een verhaal bij ons vertellen of leren hoe je dat moet doen? Ga dan naar onze website, want we zijn altijd op zoek naar nieuwe vertellers. Onze redactie leest alle inzendingen en neemt contact op. De thema's voor de verhalenmiddagen na de zomervakantie vind je hier.En op 10 juli aanstaande staan we met een Lang Verhaal Kort-editie in De Kleine Willem in Enschede! Koop een kaartje en kom luisteren en/of vertellen.Dit is het Instagram-account van Echt Gebeurd. We zijn ook te volgen op Facebook en Twitter.Voor mensen die het kunnen missen hebben we Vriend van de Show. Wil je donateur worden voor € 2,50 per maand of een eenmalige donatie doen, dan kan dat hier.Om te adverteren in onze podcast kun je contact opnemen met Dag en Nacht Media.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Getting into your best fit school usually feels like the prize at the end of a long and grueling journey, but the next step in the undergraduate adventure has really just begun. Will you emerge victorious, degree in hand? Amy and Mike invited college consultant Beth Howland to share insights into how to persist to college graduation. What are five things you will learn in this episode? What is the difference between retention and persistence and how is each related to graduation rates? What are the most common reasons students leave college? How should families think about college readiness? What can families do before a student leaves for college to increase their persistence? What can families do if their student is talking about leaving college?  MEET OUR GUEST Prior to founding College Navigators LLC, Beth A. Howland spent 25 years advising and mentoring undergraduate students at several institutions.  Most recently, Beth worked for 14 years at Cornell University in both direct service and leadership roles in student development within the College of Engineering, the Hotel School, and the Office of Undergraduate Biology.  Beth graduated with honors from Ithaca College and is a two-time NCAA National Champion, Academic All-American, and Hall of Fame inductee in women's soccer. After earning her undergraduate degree in psychology, she worked for five years as a Family Caseworker for Family and Children's Service in Ithaca. She then completed an advanced degree in health and human performance with a concentration in sports psychology.  Over the course of her career, Beth served as a pre-major mentor, major advisor, and faculty advisor at both Duke University and Cornell University; and as a Crisis Manager and Residential House Fellow at Cornell University. She provided advising and support for thousands of students, including those who identify as BIPOC, first-generation, pre-health, under-prepared, and high-achieving, as well as Division I student-athletes and students who were managing a variety of challenges or disruptions throughout their college experience. During her career Beth founded and directed comprehensive academic advising, career development, and community engagement programs for Division-I student-athletes at Cornell University, Tulane University and Duke University. Beth transitioned out of athletics in 2005. Prior to returning to Cornell Beth worked as the inaugural Assistant Director of Student Development for the Robertson Scholars Program, a multi-campus, cohort-based, collaborative leadership development program with Duke University and UNC-Chapel Hill.   Throughout her career in higher ed, Beth prioritized advocating for university policies, procedures and opportunities to be more inclusive, equitable, transparent, and visible. During the pandemic Beth confirmed that she is most energized by coaching individual students as they discover themselves, negotiate life's ups and downs, and prepare for their careers. Beth's passion for working intensively one-on-one with students and extensive understanding of and ability to assist students navigate the complexities of institutions within higher ed, led her to start College Navigators LLC and invest full-time in college student success coaching…decision to degree. Beth previously appeared on this podcast in episode # 455 to discuss What To Do When A Student Struggles In College. Find Beth at beth@college-navigators.com. LINKS Persistence and Retention How America Completes College Student Persistence vs. Retention in Higher Education Student survey gauges importance of a college degree RELATED EPISODES THE W-CURVE MODEL AND NEW COLLEGE STUDENTS COLLEGE READINESS ADVICE FROM A COLLEGE PROFESSOR THE UNWRITTEN RULES OF COLLEGE SUCCESS ABOUT THIS PODCAST Tests and the Rest is THE college admissions industry podcast. Explore all of our episodes on the show page. ABOUT YOUR HOSTS Mike Bergin is the president of Chariot Learning and founder of TestBright. Amy Seeley is the president of Seeley Test Pros. If you're interested in working with Mike and/or Amy for test preparation, training, or consulting, feel free to get in touch through our contact page.

This is our first opportunity to hear from someone who has extensive experience in the hotel and tourism industry. Rocco Bova grew up in Italy, but always wanted to see and experience the world. While he left home at the age of 18, he returned, but at the age of 24 began his journey that lead to a 25-year involvement in the hotel industry.   From Europe to Middle East, Asia, India, Africa, the Caribbean and Mexico Rocco held many positions in various hotel organizations. Now he is a consultant to various hotel companies to help them grow and cope with all the changes that Covid and other forces has caused.   We get to hear about Rocco's concept about how to reform much of the hotel industry by creating an organization called “Humble House”. He will tell us about it. I can say that from a business point of view, his idea is an interesting and good one to explore.   Our conversation not only covers the hotel and tourism industry, but it also talks about relevant and good business processes and concept. I especially love our last five minutes that summarizes our conversation and puts all Rocco's concepts into a wonderful perspective and good summary.     About the Guest:   Rocco is an experienced hotelier with over 25 years of international experience having worked for some of the best international brands in 11 countries, from Europe to Middle East, Asia, India, Africa, the Caribbean and Mexico.  Educated in Italy, the UK and most recently with Cornell University in Singapore, Rocco is an avid learner and continues his education investigating online to keep up to date with the latest global tourism trends.   He started his career in Dubai with Jumeirah Hotels & Resorts, worked with Four Seasons, Hilton, Aman Resorts, IHG, LUX Resorts, Starwood (now Marriott), and other independent companies managing world class, luxury hotels.   Rocco contributes actively as an influencer of the hospitality industry through social medias, writing articles in digital blogs, speaker in several conferences and podcasts, visiting lecturer at hotel schools and has been a Board Member of pro bono organizations like Hoteliers Guild, GSN Planet and the World Wellness Weekend. After years of brewing his idea and mastering the art of hospitality, Rocco has decided to put all his experience and knowledge into a revolutionary hospitality concept with a unique business model and begun working on ''My Humble House'' concept.   Rocco is still actively working in the industry and he is currently in Mexico, consulting for various developers of boutique hotels and master planned communities. ** ** Ways to connect with Rocco:   https://www.linkedin.com/in/roccobova/   https://www.linkedin.com/company/my-humble-house/?viewAsMember=true   About the Host: Michael Hingson is a New York Times best-selling author, international lecturer, and Chief Vision Officer for accessiBe. Michael, blind since birth, survived the 9/11 attacks with the help of his guide dog Roselle. This story is the subject of his best-selling book, Thunder Dog.   Michael gives over 100 presentations around the world each year speaking to influential groups such as Exxon Mobile, AT&T, Federal Express, Scripps College, Rutgers University, Children's Hospital, and the American Red Cross just to name a few. He is Ambassador for the National Braille Literacy Campaign for the National Federation of the Blind and also serves as Ambassador for the American Humane Association's 2012 Hero Dog Awards.   https://michaelhingson.com https://www.facebook.com/michael.hingson.author.speaker/ https://twitter.com/mhingson https://www.youtube.com/user/mhingson https://www.linkedin.com/in/michaelhingson/   accessiBe Links https://accessibe.com/ https://www.youtube.com/c/accessiBe https://www.linkedin.com/company/accessibe/mycompany/   https://www.facebook.com/accessibe/       Thanks for listening!   Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below!   Subscribe to the podcast   If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can also subscribe in your favorite podcast app.   Leave us an Apple Podcasts review   Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.     Transcription Notes:* Michael Hingson ** 00:00 Access Cast and accessiBe Initiative presents Unstoppable Mindset. The podcast where inclusion, diversity and the unexpected meet. Hi, I'm Michael Hingson, Chief Vision Officer for accessiBe and the author of the number one New York Times bestselling book, Thunder dog, the story of a blind man, his guide dog and the triumph of trust. Thanks for joining me on my podcast as we explore our own blinding fears of inclusion unacceptance and our resistance to change. We will discover the idea that no matter the situation, or the people we encounter, our own fears, and prejudices often are our strongest barriers to moving forward. The unstoppable mindset podcast is sponsored by accessiBe, that's a c c e s s i capital B e. Visit www.accessibe.com to learn how you can make your website accessible for persons with disabilities. And to help make the internet fully inclusive by the year 2025. Glad you dropped by we're happy to meet you and to have you here with us.   Michael Hingson ** 01:21 Well, thank you for being with us. Once again. Welcome to unstoppable mindset. We're glad you're here. Today we get to interview someone who's in or who's been involved in an industry. We haven't talked about before Rocco Bova, who was a hotelier for 25 years. He is a consultant in the industry. So we get to talk all about travel, tourism and hotels and all sorts of things like that today with Rocco. I know he's got a lot of thoughts and a lot of things to discuss with us. So looking forward to this a whole lot. Well, Rocco, welcome to unstoppable mindset. We're glad you're here. Mike,   Rocco Bova ** 01:58 thank you so much for inviting me. I like this is unstoppable mindset. You know, this is one of the things why it caught my attention. And when we connect on LinkedIn, so I'm glad, I'm glad and honored to be invited on your show today.   Michael Hingson ** 02:15 And you are down in Mexico right now, right?   Rocco Bova ** 02:18 It's correct. I live in Merida Yucatan. So it's your it's on the southeast peninsula of Mexico, let's say about three hours drive from Cancun, just to give a bit of geography so that everybody is clear on where I where I'm based.   Michael Hingson ** 02:38 So in the winter, do you get any kind of snow?   Rocco Bova ** 02:43 Normally, by let me tell you that yesterday for the first night, I felt called a nice so we went down probably to about 22 Celsius, which is which is kind of winter for us what temperature 22 Celsius,   Michael Hingson ** 03:01 or 22 Celsius is pretty warm. It is pretty   Rocco Bova ** 03:03 warm. But it's cold. Because when you're used to sleep with air conditioning because outside the 36 Celsius definitely is cold for us. Yeah.   Michael Hingson ** 03:16 Yeah, that's that's a good point. Now just so that people understand. If you're listening to Rocco, that is not a Mexican accent because he's from Italy.   Rocco Bova ** 03:28 Absolutely. I was born in Italy, Mike but I left Italy very young. I was only 18 When I left my village in the south of Italy is a little village called Sheila. In fact, I live in the Strait of Sicily. So from my home, hometown, I can see the point that the tip of Sicily on the other side of the of the water is a beautiful place. But when I was growing up, I said to myself, I'm not going to stay here I want to explore the world I want to travel for as far as I can in things God I've been in few places. I'm very happy that you know, I decided to leave my house, my home. Very young. Right?   Michael Hingson ** 04:09 What was it like growing up in Italy? And what was it like for you growing up as a child and you went to school and all them have a pretty normal childhood or what   Rocco Bova ** 04:20 I am proud to say that probably I had the best childhood that one can have. So you know, I was raised by wonderful parents. I have three are the three brothers sister. We have four of us all together. And you know, we love each other. The family grew obviously with nephews and nieces and solid support. But I think the most important is also the environment where you grew up, is the friends that you grew up with. You know your circle, uh, you know the influence your life and eventually your future you know, so, you know, my, my childhood and you And also my teenage I was, I was growing, you know, the era of you probably the 80s, you know, between 80s and 90s. Those Those years were probably the peak of the, of the century. And, you know, I was lucky to enjoy a certain lifestyle, you know, during this period of time. So, you know, I also was inspired by certain people, you know, that may sound stupid, but even Rocky, you know, you know, we're watching these kind of movies, you know, we're very motivating, very inspiring, you know, that even a normal person can achieve great things. Yeah, through Air Force and hard work. And, you know, that's, that's basically what my life is about. I knew I could do it, it was just a matter of being focused and really work really hard for what I wanted to do. So here I am, after leaving in 11 countries and working for more than 25 companies, you know, some of the best company in the hospitality industry. So what can I say?   Michael Hingson ** 06:07 What did your parents think of you wanting to leave and explore the world?   Rocco Bova ** 06:14 You know, actually, my dad was very scared, you know, may rest in peace is he was always very worried about me, and it was sticky or rock or you got to do, you still don't you don't have a career you don't have, you know, I didn't study University. I went to university later in life, but I didn't study when I was young, you know, so I went to when I finished my high school, I went straight to work. And my mum was also you know, kind of, you know, stay in Italy don't go away, you know, where are you going? And then suddenly, you know, my life obviously changed. Because, you know, I was so stuck, unstoppable. That, you know, I just felt that everything was achievable, you know, just through effort and an hour. And, and yes, indeed, I achieved what I wanted. And, you know, my mom now she actually she told me, you know, it was good, a good a good choice that you left Italy, and you went to follow your dreams.   Michael Hingson ** 07:10 So she, she now feels that you made a pretty good choice. Definitely. Well, that's pretty cool. So she, she supports you and are your, your siblings in Italy still? Or where are they?   Rocco Bova ** 07:26 Yeah, yeah, the entire family stayed in Italy. No, but nobody was crazy. As we you know, the first time I left my hometown, I bought a one way ticket, and I only had a few $100 in my pocket. So you know, I'm kind of like the risk. Let's put it this way. So in addition   Michael Hingson ** 07:44 to doing all the things that you've done, have you ever have you started a family? Are you married or have any children or anything? Yes,   Rocco Bova ** 07:51 I have two beautiful kids, you know, they're now older, you know, they're not children anymore. So my son is 20 and my daughter's 19. And married for about 28 years or with my wife, so very, very happy to have achieved also, my personal life.   Michael Hingson ** 08:10 Being married for 28 years is certainly good. There's so many couples that just don't make it that far. So I am really glad to hear you continuing to do that. My   Rocco Bova ** 08:21 wife My wife says that, you know, we kind of museums couples, that are not many like us nowadays.   Michael Hingson ** 08:29 We were married for two years when my wife passed away last November so we I appreciate it. Definitely   Rocco Bova ** 08:36 yeah, sorry to hear that. But you know 40 years of big my milestone definitely. Yeah, a   Michael Hingson ** 08:44 lot of memories and definitely enjoy it. Well, I'm I'm really glad that you're you're doing so well. And you have two good kids, what are they going to do with their life where they're going to go off and explore the world too.   Rocco Bova ** 08:53 It looks like they are because my son is studying hospitality management. And I can see already are kind of on a right path to travel the world and experience so many things. My daughter she's studying marketing. So for her is still kind of first year study. But yeah, I'm sure they both speak four languages. You know, what, what can stop the nothing really?   Michael Hingson ** 09:20 And that's great. What does your wife do?   Rocco Bova ** 09:23 My wife she's a personal coach and she's a healer. So she helps people to get better in their life both from a physical spiritual and mental way so she she's she's been studying this both as a self learner but also through many different courses as she did in different country from India to Mauritius, and really more recently, Mexico. Maybe,   Michael Hingson ** 09:54 maybe we should explore her coming on the podcast sometime.   Rocco Bova ** 09:58 Sure. Why not?   Michael Hingson ** 09:59 We'd love to talk to, we'd love to talk to coaches. I will sell it about Well, so what did you do? So you left home? And why did you leave home? Did you have a job that you went to? Or why?   Rocco Bova ** 10:12 Believe it or not, I did not have a job when I left when I left to London. I mean, I was still in Italy I was working at at the time, you know, I was 24. And then one one evening, I meet this Brazilian guy, who tells me at the end of the evening work in this restaurant, he tells me Look what you want to do in life. And I was not expecting this question. But when I told him, You know, I want to travel the world. I don't know exactly what I want to do. But one thing I know, I want to travel the world. And he said to me, why don't you come to London? I can help you. You know, so I didn't, I didn't let him finish the sentence because I told me this No joke, I'm coming. And he's now how old?   Michael Hingson ** 10:55 How old? Were you then?   Rocco Bova ** 10:57 24.   Michael Hingson ** 10:59 So what did you do from 18 to 24.   Rocco Bova ** 11:02 I went to army, I went one year to university, but I dropped out after after 10 months. And then the other two years, I was working. So I did some work, obviously, you know, I had to earn my life. And you know, I didn't want to be dependent on my, on my parents. So I worked a couple of years. And and so when I came back to Italy, you know, to my hometown for the summer, I met this Brazilian guy. And so when he told me that he was going to help me to get to London, I say what I'm going so I put together the all the money that I had, which was those days, the equivalent to maybe $600. And, and, you know, I bought a one way ticket, and I went to London with a friend, we went there, we didn't speak English, we're talking you know, with what with our hands like most Italian do, but we literally we couldn't talk in any other language or the hands. So it was funny. But then eventually we reach out to the house of this of this friend. And a few days later, he came and he took us to, to Headhunter you know, like a lady that she was placing young young students or young people to go to work in different restaurants and bars in London. And in a matter of hours, we got our first job so we went to work in this Italian restaurant, during which time I was able to go to school learn English, and then met my wife and then the rest of history because you know I then I started to get to get to understand that the hospitality world and how big it was and how many opportunities they were in not just restaurant but hotels and in the real estate and investment company and everything spa wellness, you know, the the the the industry was so big that I said to myself, you know, I need to study now. So I went back to school at the age of 28. I got my diploma. And then my first job was in London in Jumeirah Beach hotel in Dubai. And then from Jumeirah Beach, Dubai, I went to four seasons in Singapore from four seasons Singapore, I went to the Hilton in Kuala Lumpur. And from there I went to a man resort in New Delhi. Then I went to the Intercontinental Bustan palace in Muscat in Oman, and then I went to looks or tells a resort in Mauritius, followed by St. Regis Mauritius. From there I came back to, to the to the Caribbean with Aman resort for the second time. And then finally I landed in Mexico, where I've been living now for the past several years. Very lovely.   Michael Hingson ** 13:48 And your family just went with you wherever you went. They   Rocco Bova ** 13:53 went with me. They follow me for this 28 years, you know, so my wife, she said to me now that's enough. I know. I want to stop traveling. I'm done with traveling. I'm done with packing and unpacking. Yeah. And so now we've been living in Mexico for the past seven years. And to be honest, actually, I also like Mexico is a beautiful country with nice people. So yeah, why not? is a big country anyway, it will take me maybe another 10 years to explore everything. So I'm sure I'll be busy. So   Michael Hingson ** 14:25 you're you're clearly obviously enjoying being in Mexico, but you're not currently in the hotel industry directly. Right.   Rocco Bova ** 14:35 Well, what I'm doing Mike now over the past three years I've been when I left the operation as such, if you want to say that, and I started to work as a consultant, so I've been working for different companies in different parts of Mexico, but I also work in Dominican Republic for one hotel group then in Puerto Rico, or another group. I've been doing some My remote work for Saudi Arabia, Bali. And, you know, it seems that something is going to happen maybe in Belize. So I can proudly say that I've been busy, very busy actually, even though I never worked as a consultant, you know, normally I consult for one company, which is my employer. But I've been, I've been doing up to seven clients at the same time. You know, last year, for example, I had 1.7 clients working at the same time, you know, so try to remember everything for each of the, each of them was not so easy, but I managed, it was, it was fun, is a difference from being in operation, of course. And that is as as, as interesting because you learn so much from a different angle, now, not just operation and guests. But also you learn about, you know, development, architecture, design, brand, rebranding some time, you know, construction, concept, development, many other things, which, before I was not involved, and also to finish that I also work directly with owners or investors. So that's also very interesting point.   Michael Hingson ** 16:16 So it's a kind of a different environment for you then than it was, but the fact that you have all the hotel knowledge must be something that people look for, and they hire you because they value the expertise that you have.   Rocco Bova ** 16:33 In fact, actually, my tagline on my LinkedIn page is actually lockable. Or tell experts.   Michael Hingson ** 16:40 There you go hotel. And I can   Rocco Bova ** 16:43 say that, yes, I do have quite some expertise, I've been working in this industry for over 30 years, I do educate myself everyday for at least two, two hours a day, every day. And, and I keep up to date with the trends with the evolution of the industry. And, you know, I tried to anticipate what's coming up, because in order for you to be ready for what is happening, you need to, you know, be prepared or, or even know what is coming next. You know, trends are predictable. To be frank, if you are, if you're a good observer, and a good listener to what's happening to other parts of the world, eventually will come to your part of the world so, so I keep an ear open always every single day. That's, that's what is my advantage. So   Michael Hingson ** 17:35 what do you do for two hours every day to keep your education up?   Rocco Bova ** 17:38 Well, there are, there are so many platforms where you can on a daily basis, you know, I'm talking about digital magazine, newsletters, websites. LinkedIn itself is a great platform where you can actually learn, you know, the news, new hotel, opening new calls to opening a new company, forming new brand. So it's, it's, it's a great platform, and it's all free. You know, those days, you know, to 30 years ago, we had to go to a library and there was no internet, you have to buy books, or you have to buy a magazine to learn, you know, you have to spend money. Now, it's all free. You know, it's all. So they're available. So it's just a matter of 1pm focus in knowing where to go and search for those information. So what do you think   Michael Hingson ** 18:29 the hotel industry has? Become? What do you what kinds of changes? Do you think in the hotel or in the travel and tourism industry in general? How has it changed over the years since you started working there?   Rocco Bova ** 18:45 Well, nothing has changed until something happened about three years ago, to be honest, everything was well working pretty well to be frank. And in the industry was going through a time of was going through a transformation was a positive transformation. And then the pandemic arrived, Mike and in then everyone thought that, you know, after the pandemic, we all going to be friends and we all going to be closer, we all going to be hugging each other. Then suddenly, I can tell you that it's actually not like this anymore. I am observing more and more actually, that the industry is becoming colder. It's becoming a lot more focus on bottom line is becoming a lot more focused on business, just being a business, hospitality. This is also business, but first is about people are being hospitable. And I think we're losing a little bit about this value of working in our industry. It's actually being hospitable, genuinely But I understand, you know, people lost a lot of money, you know, some people lost their jobs. And, you know, we lost hundreds of 1000s, if not millions of people, great people working in the hospitality industry, during the pandemic, that network will never come back, ever, because what happened was, you know, the most company, they got rid of, you know, something that they thought it was going to be a cost, you know, which is the payroll, call it the payroll, but you know, there are people. So the first call was to reduce the number of people working for the company, because you know, that we can save our, our business, but they didn't think about the, the effects of this decision. So, guess what, you know, now we're struggling to find talent, they're struggling to find committed people, that they actually want to stay with a company for a long, long time. And when I say long term, I know I don't mean to say for 10 years, but give it at least one year, you know, there's a huge turnover at the moment, which is nearly unmanageable. You know, in the old days, we knew that turnover in hospitality industry was big, but now is bigger. And I feel that most companies are not doing much to reduce down to control or to or to influence, you know, in in a positive way. And probably, this was also one of the reasons why I decided to get into consultants, maybe?   Michael Hingson ** 21:29 Why do you think that is, though? Why do you think that? We, we have such a turnover? Do you think it's just because of the coldness of the industry? And more important? How do you think we reverse that?   Rocco Bova ** 21:44 Well, the biggest reason is actually that if if people don't care anymore, they think they say, you know, if you don't treat me, well, I just go somewhere else. And there are jobs available, there's plenty of jobs available. So companies are desperate for talent, you know, most most of the time, the the, the recruitment process is not the same as it was before they immediately they will take you because they need people, they need legs in the hands to get the job done. And on the other hand, there is also a salary factor, you know, people they say, Oh, well, if I were there, they can pay me 20% more, you know, let me give it a try, maybe it's good, maybe it's not good. And if it's not good, I can change again. So, there is lack of like a commitment. And and there is a focus on earning more basically. So, what do go ahead? No, and I will say, you know, even if most company they have, they have increased the pay, because they did they have to do it, you know, there was no other way, you know, with increase of price for cost, the cost of living and solid support inflation. So, you know, they were obliged to increase salary by 1020, even in some places, even up to 30%. But even with that has more changed. So the commitment has not changed. So that means that people will change again, if they feel that are not properly treated in a place. So, you are asking me, okay, what is the solution to that? I don't know if there is a solution. But I personally am starting to work on a personal project called My humble house. And this happened actually, during the pandemic. So three years ago, I started to work on a on a hotel concept on a business model, that I think it could be the solution to this problem. And it's something very simple, you know, actually is not so complicated. So I said to myself, What if I was part of the business? What if I was responsible for the success of the financial business of my company that employs me. So I started to work in a business model that involves profit sharing with the employees. And then I started to develop this concept, I wrote about 60 pages of the business plan. And I started to share it with a lot of people about 300 plus people around the world. And guess what? I receive the compliment, on compliment and more compliments from more people all over the world. I open I open a LinkedIn page actually where I have 4000 followers already. I was invited to several podcasts like yours, I was invited to write even articles on on business magazine, of focusing on on hospitality. And from that, I gather that there is a need for something like this. I'm not saying that this is the the only solution. But I feel that there is definitely a need for something like this. And, you know, by the comments that I hear from different people, talking about, you know, senior people and Not to give out, you know, the waiter or the or the housekeeper, I'm talking about senior C level executive that they all told me, Rocco, this is a great idea. You know, when can you start one? But now I'm at the point that I'm looking actually for investors and watch this space Mike, you know, you might hear my humble ow soon around your corner.   Michael Hingson ** 25:21 So what's the idea how does it work?   Rocco Bova ** 25:25 It works very simply is hotel, you know this, this is this concept, I cannot change it, you know, I will tell you hotel, it will always be a hotel. But the point is, is the business model. So, generally, I will tell you know, when he first opens, you know, it takes about two to three years to get to break even point. But the business model for this for my humble life, is actually to join a hotel room with residences. So we all know that Brandon residence is nothing new for season, do it. Ritz Carlton do it Mandarin Oriental do it. So it's a proven business model, which means that if I have 25 room, and I have 15 residences that I can sell, and I invest, let's say $20 million, I have 15 residences, maybe each resident, I can sell it for a million dollar each, by the time I sell the residence, I already gained 15 $15 million, that can help me get to the return on the investment much faster, instead of waiting seven years, I may get into three years, the moment you get a real return on the investment, investors are very happy. But also, you get into the breakeven point faster because you have an inventory that is more efficient. I like to remind you that to manage 25 rooms, or to manager 40 rooms, you actually need the same number of staff, you don't need to double your staff because you're doubling your inventory of rooms. So when you are you become a bit of an efficient business is easier to get to your breakeven point, the more you start making profit, you can share this profit with your employees, what would an employee feel a if I earn more, if my boss earn more, or the company I work for earns more, I can earn more too. And, you know, that generates more commitment, longer term commitment. Honesty, you know, people actually do their job instead of wasting time. Because they know if they're more efficient, they actually become better in in, in, in, in business, you know, people that they're selling the business, for example, salespeople, they actually do sell because they know if if they sell more, they're gonna learn more. So everything becomes so much more organic. In the end, everyone will become part of the success of the business. That's why I'm so convinced that you know, profit sharing is actually the the future of the business model of this industry. Maybe every industry, you know, why? Why only few people need to make lots of money. You know, I think that the cake is big enough, and everyone can benefit.   Michael Hingson ** 28:13 So you think that by adding the profit sharing component, that that's the kind of thing that will keep employees and that they won't just jump ship, because they think they can get a better deal somewhere else that profit sharing is a major game changer.   Rocco Bova ** 28:32 That's one of the reason why is not just money. Remember that also, you need to have great leadership, you need to have a company that cares for you, you need to have a proper amenities for the team members, you need to have a great product and also for guests so that they want to come back or at least they want to recommend it. So is a number of things that you have to have. But you know, when you when you devise a new business, you devise or sort of the longer term, you don't devise a new business just for the sake of just going over a few years, and then it goes down or sell it to somebody else. Now the idea is to start the business for the long term. So yes, the ingredients are there. Hotels have been around for hundreds of years. So it's not easy to do. And in new brands are needed, because new generation are coming. And this sustainability, let's call it this way is not just about respect of the environment, but it's also respect of the people and also making the business sustainable for the long term. If the business is not sustainable for the long term, there's not sustainability at all. Basically,   Michael Hingson ** 29:45 where does the guest fit in all this? So you've talked about the the investors, you've talked about the sea level managers and you've talked about the employees and all that. How do the guests influence all About   Rocco Bova ** 30:00 I love this question I think is really spot on whether the guests fit. So imagine I am a guest I'm going to hotel, and I feel team members with a beautiful, genuine smile. The first thought that comes to my mind is a this guy must be very happy here. I'm gonna ask him, Hey, why are you so happy? Guess what, you know the employee can only say Hey, this is a great company, they take care of me. They look after me. They even share the profit. Imagine the guests reaction what the company shares of it with you as an employee. And the employee will say yes, they do actually, you know, every month or every year I at the end of the year, if the company is profitable, we get a share of this profit. So imagine imagine the reaction of the guest. Well, you may say to me, Well, maybe they will avoid tipping the the individual but the employee when the employee is actually so happy they'll provide the best service ever to a guest and the guest when they see the company takes care of their of their employees. They return in they recommend why I'm saying this because I also work for company that they take very good care of their employees I work for full season I work for Jumeirah I work for my resort, I work for Lux hotels, resorts I worked for a company that even the worst situation was scenario they took care of the their team member first. And guess what, they're still there. If they were not so good. Jumeirah will no longer be there. If four seasons not taking care of their team members, they wouldn't be there. So I know for a fact that that taking care of the team members definitely work for the business. And for the guests.   Michael Hingson ** 31:54 It seems to me that you know, of course, that's true for for any company. And I don't know whether it's a relatively new concept that you're introducing to the hospitality industry, but in general, certainly, employees, and everything clicks better. When people are happier, they're having fun. I know that I get to observe a lot of airline personnel as I travel. And I mainly use American because I've been using them for 42 years now, although I think that the airline industry has created a lot of challenges, and is not what it was 40 years ago. But I know that when I travel on Southwest Airlines, the employees seem to at least the last time I was on the flight. And the last several times I was on a Southwest flight to having a lot more fun. And they seem more happier than on any other airline that I've experienced. And they liked that. And they that reaction flows down to the passengers on the airplane.   Rocco Bova ** 33:05 See, I'm not I'm not I'm not inventing anything here, you know, it transpires to the to the customers, when team members, they're very happy or they feel comfortable being around the workplace. You can see immediately when a when a team members is not happy. Because they're they they drag their feet because they're moody because they say they don't even say good morning to you. Would you stay in a place where people don't care about you as a customer? Of course not? Of course not. So it's a reaction is you know, and a lot of people they say, Well, why do I need to waste money on training? Why do I need to waste money on benefit for the team members? But, you know, why not? If you don't do it, what is going to have? What is the worst case scenario that you close business, you close, you shut down because your business not doing well enough. So, you know, I'm Dave, I'm very careful in choosing to work for certain companies, you know, and I am very, very big, analytic, you know, when it comes to deciding whether I work for a company or not. And sometimes I prefer to step out of a company, if I feel that this is not for me, you know, I have nothing to lose. I actually have a lot to lose, if I stay. I prefer to step out. Well,   Michael Hingson ** 34:27 if they're not willing to utilize your expertise, I can understand that and it's unfortunate that we do see so much of all of that happening and the pandemic hasn't helped. Because, as you said, now people want more money and they want a lot of things. But again, is that really it or is it more that they want a really great feeling workplace to be involved with   Rocco Bova ** 34:59 You know, when I, when I think Mike is not, you know, they're just new generation, you know, I belong to Generation X, you know, that's, you know, 53 years old now. And I feel like a millennial, but you know, I'm a Generation X by age spoiled this way. And starting already from my generation, I'm starting to be more more more aware of my environment. And it's not just a matter of, oh, I need to work for this brand, because it's the best brand in the world. All right, you know, I need to work for this hotel, because they won so many awards. No, no, no, first and most important thing for me is to work. Who are the, who are the people behind this company? Who do I report to? You know, what is my relationship with these people? What am I going to get? Not just what they're gonna get out of me? What am I gonna get from them in in in the choice becomes smaller because obviously you start to eliminate immediately your if you are, say an expert, let's say you know, in reading, you know, the situation you can understand if this company is for you or not, by reading the people you're going to use, you are interviewed by for example. So definitely is something that is different now. Now talking about the new generation, the new generation, they might be careless, you know, they say, Okay, let's give it a try. There's nothing to lose. Okay, they try one they stay a few months, then they are, you know, what, no, this is not for me, I'm going resigned and go somewhere else, and then they go somewhere else and they go somewhere else. Because as I said, you know, jobs are plenty at the moment. So there is there is there are many opportunities and people you know, even even people that are tech, tech knowledgeable, you know, they can even work from home or you can do something online, they can program something maybe an application and they can earn some money very quickly, you know, they can just work on Uber or something like that. So there are many ways to earn money today. You know, it's not just about having a full time job.   Michael Hingson ** 37:13 Right? How do you think Airbnb has affected the hospitality industry? That was an interesting question. I thought I would spring up and just see what you thought.   Rocco Bova ** 37:27 I Lloyd Michael, you know, when when Airbnb grew up so quickly, you know, orderlies were scared oh my god, what are we going to do now? You know, these Airbnb guys that they broke everything you know, there was there was no longer hotels only and now that also homes the you know, what, what are we going to do? We're going to lose so much business. Did we hotels keep opening, new brands keep sprouting. The room count around the world keeps growing the population of the world keeps growing too by the way so we are eight plus billion people right now in this planet and the likelihood is that we're going to keep growing even even to more people in that in the next 1015 20 years. So the scare of being affected by Airbnb to me is it was unnecessary. And n is proven by the fact that actually Airbnb pushed hotels to get better. So why do I need to go to an Airbnb and not hotel so it tells the need to start to get the game up because Airbnb was getting the gap very quickly. Airbnb lately started to lose grounds they became too commercial they became they grew too much and there's literally no control so just room rental for one night or two nights or whatever. I'm actually happy that is is some cities like New York Venice you know Rome Berlin and sort of support they're starting to put rules because it is impossible to get a normal rental in city center so that was not good also for normal people like me and you you know if I want to rent an apartment in the center of London or New York or Boston, you know, I don't need to spend $10,000 a month you know, I want to spend the normal a normal rent which is reasonable. And so I'm glad that you know some rules are starting to come into place for Airbnb, because in case you don't know probably you do. Airbnb was was not born to rent a room for one night. Airbnb was, was born to rent a room for students are long term, but not shorter. You know, and when we say short term, it definitely was not one night or two. He was for a month or two months, maybe 45 days but good and Airbnb became another hotel another way to be a hotel without having the permit the licenses, paying taxes and so on and so forth. So, from their point of view, I think that some regulation, they should have come even much earlier. I don't know why it took so long.   Michael Hingson ** 40:15 And I think it makes sense to to deal with something like an Airbnb for long term rentals, because that's not what hotels typically are designed for.   Rocco Bova ** 40:27 No, no, wait for that. You have service apartment. Yeah. Which is, which is like a hotel, but it's now is for serve for long term rent, you know, you have proper amenities for long term rental.   Michael Hingson ** 40:40 Or you have Airbnb, and that's fine. Personally, for me, I certainly wouldn't want to I, I like when I go somewhere to use a hotel room because I don't want to take on the responsibility of preparing food or doing other things like that. But I also know I'm only staying for one or two nights or just a few nights. And I've been in long term rental apartment situations, and that's fine, but that's different, too. So when I when I travel, I just think that it works a whole lot better for me to be in a, in a hotel environment. I know when my wife wife was alive. Since she was in a wheelchair, it also was a lot more relevant for her because most Airbnb type houses that were made available for rental, we're not necessarily overly wheelchair accessible. And there's nothing that makes that happen, or there hasn't been   Rocco Bova ** 41:38 That's correct. That's correct. But on the other hand, we also are in a situation where even Airbnb is starting to transform themselves because they reach a point of stabilizing so what is going to be next for Airbnb as well, they cannot remain what Airbnb was 10 years ago, they need to start to innovate as well, I feel that that's why they're losing ground of it. Airbnb, I think that they do not innovate enough. Since the past five, seven years, they have not changed their business model. You know, this, they tried to make this experience so you know, leave like a lot, you know, leave like local stuff. Therefore, this is not for them, because they don't manage this, you know, somebody else does it for them. I mean, I just feel that Airbnb is probably time for them to do to shake the tree a little bit, you know, and get something new.   Michael Hingson ** 42:36 We'll see what they do.   Rocco Bova ** 42:39 Absolutely.   Michael Hingson ** 42:39 So you've talked a lot about the talent pool and that people know they can make a lot more money. Sometimes if they go somewhere else, or they feel they can where it's going to be the end of all that is it? Is it a spiral that's out of control and is never going to change? Or what do you think will happen these are   Rocco Bova ** 43:02 the next two years I think is gonna wait is where we're going to see the worst part of our industry I have a feeling that what's happening right now is gonna only gonna get worse for at least another couple of years. During this two years, I hope that the industry is going to do something and and I hope that they understand that that if we don't do anything, it's just going to get worse and worse. So maybe this is also why this battle you know, my personal battle of getting this off the ground you know, this humble house project to the you know, which may never take off but as far as I'm concerned is already off the ground because a lot of people is already asking me for and it's very curious. So the curiosity for me that means that there is a need for for change in the business model of the industry. I also feel that you know that small investors they should be encouraged. Now when I say startups, I don't mean startups only in technology we should also encourage in help young investasi naturally get into independent hotels rather than be part of a big chain. So there is a trend right now for example, you know that more and more people they want to experience an independent hotel and no big brands that's why big brands they keep churning new brands every every month because customers want something new you know but getting out a new brand from Marriott is just gonna be another Marriott I'm sorry to say that I don't think Marietta can really make a new brand you know they just make another Marriott which is called something else. But it still is a marriage so is the ultimate so isn't a continental. So for as long as the we don't help people you know and the young investors for example, young age first getting into business, you know, I think it's gonna be very difficult to create something innovative really?   Michael Hingson ** 45:07 Well, when you look at, let's say, Hilton, you've got Hilton Garden Inn, you got Hampton Inn and Suites and you've got Embassy Suites, for example, and they're different but it all comes under the Hilton brand. Every Embassy Suites looks alike. I like Embassy Suites because of some of the amenities but is it really a major innovation I guess that's a subject that people could probably debate although you   Rocco Bova ** 45:35 know and all these brands obviously they they they observed there was a segment and it was a niche market I was looking for that kind of product that's why they created it which is fine. But can we can we really make something really unique you know really cool. You know, I think I think the last the last cool brand you know in hospitality was probably 30 years ago you know when the W hotels cave and then one where maybe you know this Ian striker for example, you know, it was kind of innovative in in creating this lifestyle cool vibe, you know, young models and Romanian women you know, going into this bars lively with school, live music, but you know, from there everybody coffee, coffee, coffee based, you know, it was not really innovation Any, any, any longer. So I think, I hope that there will be some some kind of change. So, yeah, the glamping is now coming up as a, you know, one of these hot topics at the moment. So, you know, cabins and tents and whatever, you know, everything that is luxury, you know, their conditioning, and they have all the amenities like a hotel, but they're in the middle of the jungle, this is also kind of new, so it's only five, six years old, this has become kind of very hot topic. But you know, let's see, what's what what else is gonna is gonna happen. That's why I say personally, I didn't want to reinvent the hotel. concept as such, I wanted to reinvent personally, you know, in my humble house, the business model more than the concept, because hotel concept at the end of the day is still the same, you know, no matter what you do is glamping? Or when is the luxury of big box Hotel?   Michael Hingson ** 47:20 There's nothing wrong with that. No,   Rocco Bova ** 47:23 absolutely. Absolutely.   Michael Hingson ** 47:25 It's it's the other parts of the infrastructure, as you're talking about that are an issue almost like the talent pool in general. What do you think the the hotel industry is going to have to do? And maybe the other way to look at it is what do you think that the talent is going to have to do to change to address some of the issues that we're facing now? And you said that you think it'll get worse over the next two years? What do you think has to change or will change that will kind of, hopefully bring things back to a little bit more even keel?   Rocco Bova ** 48:00 Well, one, the first we need to get back to school, you know, let's look at the school system.   Michael Hingson ** 48:06 I was gonna ask about that. Go ahead. You know,   Rocco Bova ** 48:10 if you go to hotel school, what are they going to teach you first? And second? Who are the teachers teaching you? Yeah, you know, most of most teachers, probably the last job was 10 years ago, 15 years ago, then they got into teaching, and then everyone went back to work. So they're teaching you something that they've learned 15 years ago, which is already obsolete, completely obsolete. You know, tell schools normally the same student, every every year, or your two years, they send them to six months internship. If I were in the school system, I will send the teachers every year, at least for one month, back to work to understand the same what really is going on in the industry, firsthand, no, through Google or books or whatever investigation, no, no, to leave exactly what's happening in the industry. The second thing, I think that the programs are also, you know, they don't teach students on how to get into work immediately. I mean, probably some school they do Vietnam, but but they don't tell you the they don't tell you real stuff. They only tell you the fluffy stuff, you know, what is beautiful and what works. So, you know, you can meet a lot of people just so true. But let's talk about the real life story. You know, let's talk about you know, let's teach young students or how to make a choice between a m prime P. And people a MP will be you know, how can you choose the best people to work for, you know, one of the things that you need to look when you join a company, not just the brand, and how many awards and how many stars they have under their belt. But what are the leaders behind, you know, so important nowadays. And last but not the least, we should lower the expectation issue. You know, I think that many schools, they give you expectations of you know, when you come out from here, you become a manager? Well, I mean, it's, you know, I remember I made something public some six months ago on LinkedIn. There was a Swissotel school which, you know, with their tagline, Thomas, a student, leave as a manager. Wait a minute, oh, my God, I obviously made it public. I was, I had, like, 22,000 likes or something like this with this post, I was very popular. And, and I also was approached by the school itself, you know, and they told me, Rocco? No, we mean that we didn't want to say this specifically. But I said, Okay, well, what is that you want to say, you know, be honest with yourself and with the students, you cannot promise you cannot over promise and say, No, of course, you come to us and you become a manager doesn't work like that, you know, you have to be honest, also, you know, with, with young young people, because to become a manager, it takes time to become a manager takes knowledge, you have to learn even more when you get out of school. And you have to go through rough time to understand that you know, how to become a manager. So, you know, I remember 113 years ago, four years ago, before the pandemic, you know, I had this student from a very prestigious Hotel School in Switzerland. And he said to me, I want to be a consultant. And I told him, okay, let's talk about in 25 years, then I can tell you how to be a consultant. And he said to me Why 25 years, I said, because he took me 25 years to become a consultant. Now today, I can say, I can consult anyone because I've got the experience. But 25 years ago, I didn't know how to consult. Google doesn't tell me how to consult chat. GPT doesn't tell me how to consult someone, people, they want to know exactly what to do with their business, you know, as a consultant, and my success depends on what I say to my client. So anyway, didn't you didn't like that, and then talk to me ever since. But that's okay. Well, the other part about   Michael Hingson ** 52:17 it is that we live in a world that has been taught to demand instant gratification instant things. And the reality is, it doesn't work that way. And you know that and I know that there are so many people who don't understand that, you know, they come to our school as a student and leave as a manager, what are you teaching them about management? How are you doing it? And, you know, if they're just doing the same old stuff, they're not certainly teaching someone how to truly be a manager, because a manager isn't just someone who knows how to run a hotel. But a manager has to learn the skills of how to deal with employees how to deal with the people who come to the hotel as guests, what what do you do? How do you do it? And how do you make people feel welcome on all sides?   Rocco Bova ** 53:12 Absolutely, in, you know, the most difficult part in our industry, or possibly any industry is actually dealing with people, you know, both customers and employees. But in our industry, I say more our industry, because our industry is made of people, you know, we deal with human failing, every single moment, every single is we're dealing with people feelings. So the way you talk to people, the tone of voice, your body language, your attitude, your mood, influence everything and everyone around you. So if you don't know how to control that, how to manage yourself first, how can you manage others? Impossible. Even less consulting? Come on, let's get real. You know, so,   Michael Hingson ** 53:56 you've said that we've lost millions of people, because of the pandemic and so on, who will never come back? How do we work to get some of those people back? You   Rocco Bova ** 54:07 see, Michael, again, I go back to the title of your or your podcast unstoppable and that not everybody is unstoppable. Not everybody was actually able to have this stamina to continue no matter what. Not everybody was able to come over fear of not knowing what's going to happen to them and to their family and to the to the loved one more. So. Being a stock unstoppable is not for everybody. I think that the people they knew or they became unstoppable because of their strength because of their willingness and because of their stamina. They made it and they will make it again you know, no matter what is going to happen next They will make it again. And, and I've learned that all the time, you know, it's not the first crisis that I go through probably just like you. You know, my first big one was the the team Twin Tower in New York, you know, it wasn't the Middle East at the time. And everyone coming from the Middle East was terrorists, no matter what, you know, we lost business one day to the next, you know, we went from 90% occupancy to zero in a matter of days. You know, when then then, when I was in Singapore, in 2003, we had the first pandemic, which didn't spread as far as right as COVID. But SARS was just as bad for Southeast Asia was terrible, you know, all the hotels in Southeast Asia were empty. And then, and then we have 2008, the financial crisis. In 2007, I was in New Delhi, where they were a terrorist attack, you know, the Taj Mahal is on a surfboard. And then I went, I went, I was in Oman, and we had this Arab Spring. And then, now we are all we also have this, this pandemic, so it's not the first time I go through a crisis. But a crisis also give a lot of opportunities. So if people get into fear, that's where they get lost, that's where they become. They don't know, they don't know what to do. They they get in panic, and then they freeze. Instead, when you get into crisis mode, you need to stay more focused, and understand, how can I make the most of this moment? What can I do now. And, believe it or not, so that you know, also, when I went in, when I went through this particular COVID, you know, it was also it was fearful for me, I cannot lie to you that I was very fearful. For the first time actually, I also came into this freezing position. But then after a few weeks, I start to talk to myself and say, You cannot do that. Now your family depends on you. Your livelihood depends on you. Your mental health depends on you, you got to do something. And then suddenly, I was listening to some podcasts, and then one guy is spying on me so much, I removed my fears immediately. And I and I, I went, I made a decision that actually change my life, change my life and change the life of the wonderful 50 employees that were working at a time in the company in in Chile, Yucatan, you know, when I was employed at the time, and guess what, from the moment, I became so much stronger, so much self confident, in so much secure that again, in, in a situation of of all of a crisis, that is an opportunity.   Michael Hingson ** 57:55 And isn't that what it's about? And I think that you realize that there are so many things that you can't control. And as I talk about here, a lot there, excuse me, all the things that you you do have control over. And those are the ones that you have to address and you chose to let your fear be a tool for you. And you chose to not fear and be overwhelmed by stuff. And yeah, COVID is certainly something that affects all of us, and affected all of us. And I don't know when or if that is going to totally go away. I don't know how, you know, I don't know how it's going to progress. They're talking about there being a major upsurge during the winter. And that's very possibly going to happen. And we're going to have to deal with that. But that isn't something that I have control over. That isn't something that you have control over. But we certainly do have control over how we choose to deal with it. And whether we allow fear to overwhelm us or whether we allow fear to strengthen us, which is what you're talking about here.   Rocco Bova ** 59:09 Absolutely. And become a stalker.   Michael Hingson ** 59:12 And, you know, I, I think everyone can be unstoppable. But many people choose not to learn to grow. And unstoppable in part also really requires that you look at yourself. People don't like to do that.   Rocco Bova ** 59:30 Yep. Yeah, absolutely. I can only agree with you with that.   Michael Hingson ** 59:34 So it is a challenge. Well, any last things, any last thoughts that you want to add to what we've talked about? We've been doing this for an hour and I've really enjoyed it, especially the last five minutes. I love what you've had to say but any anything that you want to leave his final thoughts for us? Well,   Rocco Bova ** 59:54 Michael, I can only say that the hospitality industry is the most one The whole industry in the world, I will not change this for anything, I will do everything all over again for another billion times. I love I keep loving the industry I think is still a wonderful place to be something that you can teach to others. The hospitality industry teaches you a lot, by the way, as is, is an industry that prepares you for so many things, you know, you have situation of fires, bombs, explosion, you name it, you know, everything happens in hotel, you know, you know that. And, and definitely is I mean to say I would recommend it to anyone because he makes you a better person. That's why I was so glad when my son told me that he was going to study hospitality management. So I'm very proud of even and on my daughter as well, because maybe she will get into the industry as well, even though she's studying marketing doesn't say that maybe she's not gonna join the industry, too. So let's see that.   Michael Hingson ** 1:01:03 We'll see how that goes. Have you written any books?   Rocco Bova ** 1:01:07 You know what? I'm not gonna lie to you. But the last book I read was The the biography of Steve Jobs.   Michael Hingson ** 1:01:16 But you've gotten any? Oh, go ahead.   Rocco Bova ** 1:01:19 No, I will say that, you know, I don't like I don't like to I don't like Hubble as a branch. I'm not an Apple guy. I'm silly. I have my laptop, my window. And my phone is is Google, Google face Google software. So I'm not an Apple guy. However, I love how Apple was born and grew, they grew up to become what it is. Today's a global brand is one of the most successful brands, you know, ever, ever invented. In I love how Steve Jobs actually made this brand. What are these? Today, if today, Steve Jobs was alive, I think that happened would have been 10 times more successful. Today, I agree at least at least 10 times. So I love the guy, but I don't like apple. Sorry. Sorry, for everybody else, you know, well, I   Michael Hingson ** 1:02:17 I like the iPhone, because it's more it's the most accessible smartphone. Now that happened, in part because Apple was going to be sued if they didn't fix it, but they chose to do it. And they did a great job. There about 95% There, there are still things that they should do that they're not but you know, overall, I know what you're saying as far as the hospitality industry. So you haven't written your own book yet. And maybe someday he'll decide to do that.   Rocco Bova ** 1:02:47 Let's see. I'm still too young, off. Hopefully, before I retire, I consider that and see I need to I need to find a ghostwriter. And perhaps somebody can help me with that.   Michael Hingson ** 1:03:00 They're out there. And yes, so maybe that that's certainly something that's good to do. Well, my first book was published when I was 61. So see, there you go. You got eight years. Exactly. Well, I want to thank you, Rocco, for being with us. This has been a lot of fun. And I think not only inspirational, but I've learned a lot and I love to hear your your discussions about business and so on, which validates so many things. So thank you for doing it and for being here with us. And I want to thank you for listening out there. We really appreciate it. Rocco, if people want to reach out to you how do they do that?   Rocco Bova ** 1:03:39 It Michael, I'm I'm very active on LinkedIn. So you can type of my full name Rocco Bova, you can definitely find that I know many people with my name. So can you spell that?   Michael Hingson ** 1:03:49 Could you spell it please? Yes,   1:03:50 is R O C C O that's my name. And my family name is B O V A. So you can find me very easily on LinkedIn. And then you you can follow me and I'll be very happy to follow back. And, you know, let's learn from each other. You know, I make my profile, open and public so people can actually reach out you can send me a message without being connected as well. So I reply to everyone that sent me a message. So reach out if you want to have an opinion, or if you want, just talk to me. I'll be happy to do so.   Michael Hingson ** 1:04:29 There you go. So reach out to Rocco and tell him what you think and have a discussion with him. I enjoyed this and we're going to stay in touch for sure. And I hope that wherever you're listening, you'll give us a five star rating we would really appreciate that. And of course, as always, I really value getting your emails and your comments and if you'd like to email me, please do so at Michaelhi at accessibe.com that's m i c h a e l h i at a c c e s s i b e.com. I'm gonna go to our podcast page, which is www dot Michael hingson.com/podcast. And Michael hingson is m i c h a e l h i n g s o n all one word. But please give us a five star rating. Reach out to Rocco. I think you'd have a fun time discussing this with him and whatever you want to talk about with him. So I think it makes perfect sense to do and I hope that people will reach out to you, Rocco. And once again, I want to just thank you for being here with us and making us be able to be a part of your day   Rocco Bova ** 1:05:34 has been a pleasure. Thank you so much for the invitation.   **Michael Hingson ** 1:05:41 You have been listening to the Unstoppable Mindset podcast. Thanks for dropping by. I hope that you'll join us again next week, and in future weeks for upcoming episodes. To subscribe to our podcast and to learn about upcoming episodes, please visit www dot Michael hingson.com slash podcast. Michael Hingson is spelled m i c h a e l h i n g s o n. While you're on the site., please use the form there to recommend people who we ought to interview in upcoming editions of the show. And also, we ask you and urge you to invite your friends to join us in the future. If you know of any one or any organization needing a speaker for an event, please email me at speaker at Michael hingson.com. I appreciate it very much. To learn more about the concept of blinded by fear, please visit www dot Michael hingson.com forward slash blinded by fear and while you're there, feel free to pick up a copy of my free eBook entitled blinded by fear. The unstoppable mindset podcast is provided by access cast an initiative of accessiBe and is sponsored by accessiBe. Please visit www.accessibe.com . AccessiBe is spelled a c c e s s i b e. There you can learn all about how you can make your website inclusive for all persons with disabilities and how you can help make the internet fully inclusive by 2025. Thanks again for Listening. Please come back and visit us again next week.

Twenty-three years ago, after several years in finance, Vicki Gladstone Dubin founded Victoria Dubin Events. Her vision and creativity set the stage for what would become a premier event planning and design firm. Amanda Dubin, Vicki's daughter, joined the company a few years after graduation, adding fresh perspectives and twenty-something energy, not to mention valuable business and design expertise. They are two brilliant women, renowned in their field. Vicki and Amanda are an incredible team that creates and produces unforgettable and unmatched luxury events.Both graduated from Cornell Human Ecology, where they honed their skills in people-centered approaches to business, and then expanded their business knowledge by taking many classes at the Hotel School. Neither may have guessed that this would be the career path, but looking back, it actually makes perfect sense.We are going to have to sneak into an upcoming event because we are dying to see it all in action. They were really fun and interesting guests, and we could have talked all day. We loved them. Fascinating.Fun fact: they are cousins of Michelle's husbandYou can find out about their company here:www.victoriadubin.comAnd you MUST check out their instagram:victoriadubineventsNot sponsored by or affiliated with Cornell University

He's one of the most charismatic guests we've had.Nelson's career has been dynamic and multifaceted, and it started early. He juggled classes, friends, internships, clubs and being part of a very exciting start up while at Cornell.He leaned into everything the Hotel School had to offer and had a chance to experience some very exciting industries during and after Cornell. An expert on luxury vacations, he entertained our ideas for brand ambassadors at Belmond, where he is Account Director.This episode is a must-listen for anyone interested in the behind-the-scenes workings of the entrepreneurial hospitality world and life as a hotelie!Find Nelson here:LinkedIn: Nelson BillingtonInstagram: Nelson BillingtonBelmond:https://www.belmond.com/Not sponsored by or affiliated with Cornell University

Two words: Resilience and ReinventionTell your boss you're going to be late to work today - wait till you hear this story.Rob came to Cornell, was forced to leave but then invited back, graduated, came back again, graduated, came back again, and eventually accepted his current role as Executive Director of the Pillsbury Institute in the Hotel School where he is helping to make dreams come true. Say, what??The stories.The struggles.The triumph.  And a little bit about Hilary Clinton.Plus we pitch some hospitality entrepreneurship ideas. One is a winner!Not sponsored by or affiliated with Cornell University

Sherri Kimes, Emeritus Professor at Hotel School at Cornell, joins QSR editorial director Danny Klein to break down one of the hottest and most-debated topics in the restaurant industry today. Should we even call it dynamic pricing? How do you master pricing and revenue management for your restaurant? We get into all those topics, and a lot more thanks to one of the category's leading minds.

An SDT icon, in 1987 Livia scared us to death. But...she was also incredibly brilliant and fun.Find out what happens when you make a late switch to the Hotel School and when your 3rd career is your calling.If you want to buy or sell a house in the tri-state area, she's your dream!You can find Livia on FacebookLivia Tuzzo Pearceor Instagram:Liviatuzzo2020Not sponsored by or affiliated with Cornell University

On this episode we hear from Karin. She knew at the age of 10 that she wanted to go into hotels, and she ended up going to Hotel School de Hague to study hospitality. She takes us on a journey of her impressive career across several continents with different brands and different roles. She now finds herself at the Le Meridien in Dhaka, my father's home and one of my homes. I am so proud to bring this story to you, cause not only is it in Bangladesh but also a female hotel manager. While Karin has looked at each of her career moves to different countries as an adventure, she recognises for other women in the industry with a family in particular, may not always be easy. It is improving, but hospitality is still very male dominated especially in senior roles. One advise she has is around networking and relationship building. Its a small industry and its important to start fostering those relationships from the start of your career and throughout. She says that we should all set aside at least 1 hour per week to invest in our network and utilise LinkedIn.

In this Silicon Valley Tech & AI episode presented by GSD Venture Studios Gary Fowler interviews Serena Dang. Guest: Serena Dang is the Founder and CEO of an AgeTech startup - Teacup Inc. - a voice-first mobile platform designed to increase social connection and decrease isolation and loneliness among the world's aging population. Prior to founding Teacup, Serena had three years of experience in VC investing and startup advisory, and six years of experience in investment banking. Graduated from the Hotel School at Cornell University, Serena is an avid mountaineer and triathlete, and is in training to climb Mt. Everest in 2024.

Success in getting into a school does not guarantee success in staying there, and persistence should be an active concern for students, parents, and institutions alike. Amy and Mike invited college consultant Beth Howland to explore what to do when a student struggles in college. What are five things you will learn in this episode? 1. How can you tell when a student who struggles at college needs help? 2. What can be done when a student struggles academically? 3. What can be done when a student struggles socially? 4. What can be done when a student struggles emotionally? 5. How can you assess in advance if a student might not be ready for college? MEET OUR GUEST Prior to founding College Navigators LLC, Beth A. Howland spent 25 years advising and mentoring undergraduate students at several institutions.  Most recently, Beth worked for 14 years at Cornell University in both direct service and leadership roles in student development within the College of Engineering, the Hotel School, and the Office of Undergraduate Biology.  Beth graduated with honors from Ithaca College and is a two-time NCAA National Champion, Academic All-American, and Hall of Fame inductee in women's soccer. After earning her undergraduate degree in psychology, she worked for five years as a Family Caseworker for Family and Children's Service in Ithaca. She then completed an advanced degree in health and human performance with a concentration in sports psychology.  Over the course of her career, Beth served as a pre-major mentor, major advisor, and faculty advisor at both Duke University and Cornell University; and as a Crisis Manager and Residential House Fellow at Cornell University. She provided advising and support for thousands of students, including those who identify as BIPOC, first-generation, pre-health, under-prepared, and high-achieving, as well as Division I student-athletes and students who were managing a variety of challenges or disruptions throughout their college experience. During her career Beth founded and directed comprehensive academic advising, career development, and community engagement programs for Division-I student-athletes at Cornell University, Tulane University and Duke University. Beth transitioned out of athletics in 2005. Prior to returning to Cornell Beth worked as the inaugural Assistant Director of Student Development for the Robertson Scholars Program, a multi-campus, cohort-based, collaborative leadership development program with Duke University and UNC-Chapel Hill.   Throughout her career in higher ed, Beth prioritized advocating for university policies, procedures, and opportunities to be more inclusive, equitable, transparent, and visible. During the pandemic Beth confirmed that she is most energized by coaching individual students as they discover themselves, negotiate life's ups and downs, and prepare for their careers. Beth's passion for working intensively one-on-one with students and extensive understanding of and ability to assist students navigate the complexities of institutions within higher ed, led her to start College Navigators LLC and invest full-time in college student success coaching…decision to degree. Find Beth at beth@college-navigators.com. LINKS Transition to College: Here's What Students Have to Say About It  When Your College Student is Struggling or in Trouble College/Off to College Archives CollegiateParent Preparing for College Emotionally, Not Just Academically  RELATED EPISODES THE UNWRITTEN RULES OF COLLEGE SUCCESS HELPING STUDENTS PREPARE FOR THE DEMANDS OF COLLEGE WHY COLLEGE READINESS MATTERS ABOUT THIS PODCAST Tests and the Rest is THE college admissions industry podcast. Explore all of our episodes on the show page. ABOUT YOUR HOSTS Mike Bergin is the president of Chariot Learning and founder of TestBright. Amy Seeley is the president of Seeley Test Pros. If you're interested in working with Mike and/or Amy for test preparation, training, or consulting, feel free to get in touch through our contact page.

Deutsche Bank heeft in 2022 vijf miljard euro winst gemaakt. Komt dat door de eigen bedrijfsvoering, of omdat de verhoogde rente de bank een gratis steuntje in de rug heeft gegeven? Bas Marteijn, de topman van Deutsche Bank Nederland is te gast in BNR Zakendoen. Macro met Boot  Elke dag een intrigerende gedachtewisseling over de stand van de macro-economie. Op maandag en vrijdag gaat presentator Thomas van Zijl in gesprek met econoom Arnoud Boot, de rest van de week praat Van Zijl met econoom Edin Mujagić.Lees | Arnoud Boot: 'Shell is zijn maatschappelijke licentie helemaal kwijtgespeeld' Ondernemerspanel InvestNL investeert 20 miljoen euro in Fairphone, de producent van duurzame smartphones. Hoeveel risico neemt het de investeerder met dit soort duurzame projecten? En het aantal accountants neemt af, hoe kan de sector het vak weer op de kaart zetten bij studenten? Dat en meer bespreken we in het ondernemerspanel met:- Wendy van Ierschot, oprichter van VIE People en Gold Republic- Marleen Evertsz, mede-oprichter van Nxchange  Luister | OndernemerspanelPitches Vandaag is het weer tijd voor pitches. Dat doen we deze keer met Niels Tukker van Recrubo en Martijn Dijkstra van Dwello. De beoordelaar is deze week Edo Roos Lindgreen, hoogleraar Data Science in Auditing aan de Universiteit van Amsterdam.  Zakenpartner Ze ging naar de Hotelschool in Den Haag en werkte daarna bij Red Bull, C1000 en HEMA, maar ze kwam erachter dat ze beter voor haar zelf kon beginnen. Nu heeft zij een eigen bedrijf, genaamd: BYE, waar ze samen met mede-oprichter Tanja Soeter urnen verkoopt. De Zakenpartner van deze week is Desiree Vernie, oprichter van BYE. Contact & Abonneren BNR Zakendoen zendt elke werkdag live uit van 12:00 tot 14:30 uur. Je kunt de redactie bereiken via e-mail en Twitter. Abonneren op de podcast van BNR Zakendoen kan via bnr.nl/zakendoen, of via Apple Podcast en Spotify.See omnystudio.com/listener for privacy information.

Meerdere politieke partijen willen met het wetsvoorstel ‘internationaal maatschappelijk verantwoord ondernemen' de zorgplicht van bedrijven vergroten. Maar verschillende bedrijven en politici vrezen dat hierdoor het vestigingsklimaat in Nederland achteruit gaat. Maria van der Heijden, directeur van MVO Nederland is te gast in BNR Zakendoen. Macro met Mujagić Elke dag een intrigerende gedachtewisseling over de stand van de macro-economie. Op maandag en vrijdag gaat presentator Thomas van Zijl in gesprek met econoom Arnoud Boot, de rest van de week praat Van Zijl met econoom Edin Mujagić. Boardroompanel Farmaceut Johnson & Johnson probeerde met een obscure constructie duizenden schadeclaims te omzeilen. En: de fusie tussen RTL Nederland en Talpa Network is tegengehouden door de ACM. Wie is de grote verliezer? Dat en meer bespreken we om 13.00 in het Boardroompanel met: - Annemieke Roobeek, commissaris bij Eneco, en hoogleraar strategie en transformatiemanagement aan Nyenrode - Tanja Nagel, bestuursvoorzitter van DSI en commissaris bij o.a. bij EY Nederland, PNO Consultants en Oncode Luister | BoardroompanelInzichtgesprek Ruim een jaar is de Heineken Experience bezig geweest met het verbouwen van een van de populairste trekpleisters van de Nederlandse hoofdstad. De verbouwing kwam er echter niet om meer mensen te trekken, maar juist om drukte en overlast te beperken. Maar is dat gelukt? Bij ons te gast is Lieke Westendorp, directeur van Heineken Experience. Zakenpartner Ze ging naar de Hotelschool in Den Haag en werkte daarna bij Red Bull, C1000 en HEMA, maar ze kwam erachter dat ze beter voor haar zelf kon beginnen. Nu heeft zij een eigen bedrijf, genaamd: BYE, waar ze samen met mede-oprichter Tanja Soeter urnen verkoopt. De Zakenpartner van deze week is Desiree Vernie, oprichter van BYE. Contact & Abonneren BNR Zakendoen zendt elke werkdag live uit van 12:00 tot 14:30 uur. Je kunt de redactie bereiken via e-mail en Twitter. Abonneren op de podcast van BNR Zakendoen kan via bnr.nl/zakendoen, of via Apple Podcast en Spotify.See omnystudio.com/listener for privacy information.

Keert de zakelijke hotelgast ooit nog terug tot op het niveau van vóór de coronapandemie of heeft online vergaderen blijvend terrein gewonnen? Macro met Mujagić Elke dag een intrigerende gedachtewisseling over de stand van de macro-economie. Op maandag en vrijdag gaat presentator Thomas van Zijl in gesprek met econoom Arnoud Boot, de rest van de week praat Van Zijl met econoom Edin Mujagić. Lobbypanel Extinction Rebellion blokkeerde dit weekend als protest de A12. Is dit wel een effectieve lobby tegen de overheidssubsidies voor de fossiele industrie? EN de rechtszaak tegen politicus Richard de Mos is nu ruim een week bezig. Waar eindigt lobby en politiek en begint corruptie? Dat en meer bespreken we om 13.00 in het lobbypanel met: - Peter van Keulen (oprichter van Public Matters) - Boris van der Ham (bestuurder bij verschillende organisaties in het bedrijfsleven, de cultuur en de zorg) Luister l Lobbypanel Inzicht TAF is marktleider voor levensverzekeringen in Nederland. Na overname door het Duitse WeFox wordt er ingezet op een grotere productlijn én op de verovering van de Duitse markt. Maar hoe digitaliseer je een Duitse markt die nog werkt met bakken papier? Te gast: Michiel Meijer, commercieel directeur van TAF Verzekeringen. Zakenpartner Ze ging naar de Hotelschool in Den Haag en werkte daarna bij Red Bull, C1000 en HEMA, maar ze kwam erachter dat ze beter voor haar zelf kon beginnen. Nu heeft zij een eigen bedrijf, genaamd: BYE, waar ze samen met mede-oprichter Tanja Soeter urnen verkoopt. De Zakenpartner van deze week is Desiree Vernie, oprichter van BYE. Contact & Abonneren BNR Zakendoen zendt elke werkdag live uit van 12:00 tot 14:30 uur. Je kunt de redactie bereiken via e-mail en Twitter. Abonneren op de podcast van BNR Zakendoen kan via bnr.nl/zakendoen, of via Apple Podcast en Spotify.See omnystudio.com/listener for privacy information.

De overheid investeert de komende jaren ruim 1 miljard euro in onze eigen fietsinfrastructuur. Is dat genoeg om Nederland écht verkeersveilig te maken? Te gast is Esther van Garderen, directeur van de Fietsersbond. Macro met Mujagić Elke dag een intrigerende gedachtewisseling over de stand van de macro-economie. Op maandag en vrijdag gaat presentator Thomas van Zijl in gesprek met econoom Arnoud Boot, de rest van de week praat Van Zijl met econoom Edin Mujagić. Beleggerspanel Philips gaat reorganiseren en schrapt wereldwijd 6000 banen, maar kan je met ontslagen de winstgevendheid vergroten? En: De rijkste man van Azië wordt beticht van grootschalige fraude. Dat en meer bespreken we om 13.00 in het beleggerspanel met: - Reinder Wietsma, Head of Investments bij IBS Capital. - Martijn Rozemuller, Head of Europe bij VanEck. Luister | Beleggerspanel Inzichtgesprek Op de kunstacademie, wilde Max Dijkstra geen stoelen ontwerpen, maar iets wat zou blijven. Zo kwam hij op het idee van kunstmatige riffen, die beschadigde ecosystemen onderwater kunnen herstellen en de biodiversiteit een nieuw leven inblaast. Te gast is Max Dijkstra, oprichter van ReefSystems. Zakenpartner Ze ging naar de Hotelschool in Den Haag en werkte daarna bij Red Bull, C1000 en HEMA, maar ze kwam erachter dat ze beter voor haar zelf kon beginnen. Nu heeft zij een eigen bedrijf, genaamd: BYE, waar ze samen met mede-oprichter Tanja Soeter urnen verkoopt. De Zakenpartner van deze week is Desiree Vernie, oprichter van BYE. Contact & Abonneren BNR Zakendoen zendt elke werkdag live uit van 12:00 tot 14:30 uur. Je kunt de redactie bereiken via e-mail en Twitter. Abonneren op de podcast van BNR Zakendoen kan via bnr.nl/zakendoen, of via Apple Podcast en Spotify.See omnystudio.com/listener for privacy information.

Later dit jaar beslist de rechter in hoger beroep of Uberchauffeurs nou werknemers of ondernemers zijn. Blijft Uber wel in Nederland wanneer de chauffeurs tóch onder een CAO moeten vallen? Te gast: Maurits Schönfeld, directeur van Uber Noord-Europa.  Macro met Boot Elke dag een intrigerende gedachtewisseling over de stand van de macro-economie. Op maandag en vrijdag gaat presentator Thomas van Zijl in gesprek met econoom Arnoud Boot, de rest van de week praat Van Zijl met econoom Edin Mujagić. Economenpanel De Europese Unie wil nieuwe handelsakkoorden afsluiten met handelspartners wereldwijd, maar krijgt flinke weerstand van landen die de Europese eisen te streng vinden. En: Ontsnapt Europa aan een recessie nu inkoopmanagersindex, de belangrijkste vroege graadmeter voor de economie, weer boven de 50 uitkomt? Dat en meer bespreken we om 13.00 in het economenpanel met: Yrla van de Ven, redacteur bij economenblad ESB Casper de Vries, Hoogleraar monetaire economie aan de Erasmus School of Economics  Inzicht Elke wethouder, topambtenaar of gedeputeerde moet een keer aftreden, of diegene nou MOET stoppen of gewoon zelf stopt... Met de provinciale statenverkiezingen in het verschiet zijn er straks weer een aantal bestuurders op zoek naar ander werk. Maar is er wel een loopbaan na de politiek? Een re-integratie traject helpt bestuurders daarmee. Te gast is Arie Paul Eijkeleboom, algemeen directeur van loopbaanspecialist Transitium. Zakenpartner Ze ging naar de Hotelschool in Den Haag en werkte daarna bij Red Bull, C1000 en HEMA, maar ze kwam erachter dat ze beter voor haar zelf kon beginnen. Nu heeft zij een eigen bedrijf, genaamd: BYE. Ze verkoopt samen met mede-oprichter Tanja Soeter urnen.  Contact & Abonneren BNR Zakendoen zendt elke werkdag live uit van 12:00 tot 14:30 uur. Je kunt de redactie bereiken via e-mail en Twitter. Abonneren op de podcast van BNR Zakendoen kan via bnr.nl/zakendoen, of via Apple Podcast en Spotify. See omnystudio.com/listener for privacy information.

A Hotelie in Paris starring on a Bravo TV Show Real Girlfriends In Paris and also running her own business? Yes, you heard us correctly. Adja Toure '18 is a sparkling example of how to let a Cornell degree and fulfilling experiences along the way guide and garnish post-grad life. While soaking up her time in the Hotel School, Adja also worked her way up the ladder on the Slope Day planning committee, and got to perform with the Cornell University Chorus in places like Guatemala and Mexico before graduating a semester early. Embarking on e-commerce positions and entrepreneurship endeavors while navigating friendships AND the entertainment industry are all enticing points of this episode. You don't want to miss hearing about her professor-stunning chocolate mousse either! Read the episode transcript. Hosted by Sydney Mann '18. Episode description written by Brenna Tosh '24. Created and produced by Amanda Massa. Music by Kia Albertson-Rogers '13, koa3@cornell.edu. Artwork by Chris Kelly. *The views expressed by Fresh from the Hill hosts and guests do not necessarily reflect the opinions or policies of Cornell University.

Charles Bililies is the Founder & CEO of Souvla, a group of Greek restaurants with locations throughout San Francisco. A Greek-American, Bililies comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bililies brought Souvla to life through his innovative fast-fine approach, blending fine dining aesthetics, service standards, and detailed touchpoints in a counter-service format with a simple, efficient, affordable menu inspired by his heritage. Bililies now leads strategic development for the restaurant group, focusing on new business opportunities, financial planning, team, culture, brand consistency, and high-level strategic partnerships with Delta Air Lines, Goldbelly, and plant-based startup Black Sheep Foods.  Souvla has been a San Francisco Chronicle “Top 100 Restaurant”, recipient of the StarChefs award for “Best Concept,” and has been featured in such media outlets as The Today Show, The New York Times, The Wall Street Journal, Forbes, and Bloomberg.Charles moved to California in 2006 and worked for Chef Thomas Keller at The French Laundry and Bouchon Bistro and Chef Michael Mina at his eponymous restaurant and RN74. He holds degrees in Hospitality Management from The Hotel School at Cornell University and Culinary Arts from Johnson & Wales University. Click Here To Sign Up For My Weekly Newsletter  Exclusive Sponsor Plate IQ - head over to PlateIQ.com, book a demo, mention the show, and save 25%!!!!

Before founding Groundbreaker, Jake Marmulstein held a number of roles involving real estate and technology, supporting the growth of early-stage digital technology ventures. In 2011, he started his real estate career while underwriting distressed hotel investments for Watermark Capital Partners, a private REIT based out of Chicago. He graduated from The Hotel School at Cornell University with a concentration in Real Estate Finance. At Groundbreaker, Jake deals with the company's strategic vision and investor relations. Before moving to Chicago, Jake lived abroad in Europe, Brazil, and Puerto Rico where he became fluent in Spanish and Portuguese. We talked to Jake about his new platform, “Groundbreaker” for investors and operators and how it works, and how it can help you reach your investing goals. Announcement: Download Our Sample Deal and Join Our Mailing List [00:01 – 03:20] Opening Segment  Jake talks about his background. He talks about the frustration his real estate career that led him to where he is now; [04:13 – 15:12] All About The Audience How he found a solution to a disconnected problem in real estate; Why they created an investor and operator portal after the jobs act passed; How their portal “Groundbreaker” makes the documentation process a lot easier; How Groundbreaker secures your information and how that might benefit you; [15:12– 26:10] The Importance of an Investor Portal Jake talks about the ease of use of their portal; He talks about the scope of their customer service; At what point should you start using “Groundbreaker”; How this tool will help with your bottomline; How you can get 10x ROI on your investment in this tool  [26:10 – 30:43] Round of Insights Apparent Failure: Building the platform that did not work as efficiently.  Digital Resource: Producthunt   Most Recommended Book: Trillion Dollar Coach   Daily Habit: Playing guitar   #1 Insight for Being an Entrepreneur You have to have urgency but also understand that it's a journey. So be patient.   Best Place to Grab a Bite in Chicago:  Chengdu Impression   Contact Jake: To learn more go to www.groundbreaker.co or follow them on LinkedIn or Twitter. Reach out to Jake personally on LinkedIn or click here to send him an email. Tweetable Quotes: “You have to have urgency but also understand that it's a journey. So be patient.” - Jake Marmulstein   Thank you for joining us for another great episode! If you're enjoying the show, please LEAVE A RATING OR REVIEW,  and be sure to hit that subscribe button so you do not miss an episode.

Before founding Groundbreaker, Jake held a number of roles involving real estate and technology, supporting the growth of early-stage digital technology ventures. In 2011, he started his real estate career while underwriting distressed hotel investments for Watermark Capital Partners, a private REIT based out of Chicago. He graduated from The Hotel School at Cornell University with a concentration in Real Estate Finance. At Groundbreaker, Jake owns the Company's strategic vision and investor relations. Before moving to Chicago, Jake lived abroad in Europe, Brazil, and Puerto Rico where he became fluent in Spanish and Portuguese. Website: groundbreaker.co LinkedIn: groundbreakerco Twitter: groundbreakerco Facebook: groundbreakerco Instagram:groundbreakerhq

In every society on earth, for probably millions of years, humans have come up with communal methods of eating that reflect their particular human condition. In our world we've married eating with capitalism. We've devised a method of paying  other people to prepare meals for us in spaces we call restaurants. As our communities have gotten bigger and restaurants have proliferated, the competition among them has gotten more serious and – as it is when any market gets saturated with competitive choice -  prices come down to attract customers. Keeping a restaurant open requires more than just the ability to cook good food. For example, the biggest restaurant chains in the world, if you ask a food critic, have the worst food. In this kind of topsy-turvy business, what do you do to keep a restaurant profitable? Do you stick with quality and hope you find an appreciative market? Or do you turn to big data, AI and IT systems designed for the restaurant business? Stephanie Riegel puts this question to Gabe Piccoli, the Edward G. Schlieder Chair of Information Sciences and a member of the Cultural Computing group at the Center for Computation and Technology at LSU. Gabe has held tenured academic positions at Cornell, as well as universities in France and Italy. During his tenure at Cornell in the early 2000s, Gabe was on the faculty of the Hotel School, where he became interested in the hospitality industry. During his 25 year career, which started at LSU with a PhD in information systems, Gabe's work has focused on the value creation potential of new technology. His academic, teaching and consulting interest is in digital strategy and digital customer service systems. He watched and the studied the digital intermediation of the hotel industry in the 1990s and sees interesting parallels going on today in the Quick Service Restaurant industry – of which Baton Rouge not only has many but is actually home to popular chains like Raising Cane's.    Stephen Hightower is on the front line of Baton Rouge's hospitality industry. Stephen is Managing Partner of the City Group Hospitality Restaurant Group, which does not own QSRs but does own and operate 11 operations with 7 unique concepts, including City Pork, Beausoleil, City Slice Pints and Pizza, Proverbial Wine and Bistro, Rouj Creole and Hub and Spoke, as well as Turning Point Food Services, which runs the cafeteria at Catholic High School. Stephen is steeped in Baton Rouge hospitality know-how. He began his restaurant career at Ruth's Chris Steakhouse in Baton Rouge and worked his way up the ladder. After launching a couple of his own ventures, he hit on just the right concept for Baton Rouge in 2012 with the launch of City Pork. In the decade since, he has become one of the most successful restauranteurs in the city. Out to Lunch is recorded live over lunch at Mansurs on the Boulevard. You can find photo from this show by Erik Otts at our website itsbatonrouge.la.  And check out this recent lunchtime conversation with Baton Rouge restaurateurs Misti and Brumby Broussard from BLDG 5. See omnystudio.com/listener for privacy information.

In this episode, Jennifer discusses:-       Her experience leaving one company and joining another in the middle of the pandemic;-       Using donuts and tacos to humanize employee experience;-       How to bring together leaders and employees as communication equals;-       Why “One and Done” is never enough;-       How video games can inform hybrid work;-       Why flexibility is the name of the game;-       And much more! Jennifer Yi Boyer is Chief People Officer and SVP of DEIB at FiscalNote. She leads the FiscalNote People Team and their Diversity, Equity, Inclusion, Belonging and Accessibility initiatives. Building creative workforce solutions that are responsive and relevant to both individuals' career growth and enabling strategic business capabilities while operationalizing equity, creating community, and enhancing inclusive global leadership capabilities are cornerstones of her team's work. Prior to joining FiscalNote, Jen served as the Chief Talent Officer at ACT where she led the transformation of the HR function to a contemporary, agile-based center of excellence. Throughout her career she has fulfilled various senior-level leadership roles in human resources, customer service, and TQM/quality management for global organizations across financial services, hospitality, manufacturing, and non-profit education. Jen focuses on creating agile, pragmatic practices within organizations to drive complex enterprise-wide change, talent integration, and strategic workforce solutions at FiscalNote. Her goal is that these practices will nurture belonging, inclusive teams, a coaching culture and leadership practices that invite all our team members to contribute in ways that fulfill their passions and purpose while providing measurable results that differentiate FiscalNote from the competition. Jen holds a BS from Cornell University's Hotel School, a Masters in Leadership and Strategic Communication from Seton Hall University, and a Certificate in Executive Leadership from Harvard's JFK School of Government. 

Hotel School is a very distinct form of curriculum which involves clases unknown to many. Whether it be talking about classes like housekeeping or croissant tasting, me and my former classmate, Bella Moore, shed light on our shared experiences studying at the best hotel school in the world. After going viral on TikTok speaking about my experiences at hotel school in Switzerland, I decided to shoot this episode going more into depth about the hospitality industry as well as interesting stories.

This episode of The Crexi Podcast explores how proptech will streamline future CRE investing with Jake Marmulstein, CEO of Groundbreaker Technologies. The Crexi Podcast explores various aspects of commercial real estate in conversation with top industry professionals. In each episode, we feature different guests, tapping into their wealth of expertise and exploring the latest trends in the world of commercial real estate.  In this episode, Crexi's Yannis Papadakis sits down with Jake to discuss the story of founding a proptech company and how technologies will define and empower the future of commercial property investing. Their wide-ranging conversation covers: The initial challenges of entering the proptech space and how Groundbreaker overcame those obstacles.How specialized CRE technology works in partnership with investment groups to facilitate operational processes.The importance of intentional team building and empowering new hires to lead as a company grows.Trends in the adoption of commercial real estate technology and how the industry is becoming more confident in its usage.The importance of data in building out AI/machine-learning-powered processes. And much more!If you enjoyed this episode, please subscribe to our newsletter to receive the very next one delivered straight to your inbox. For show notes, past guests, and more CRE content, please check out Crexi Insights.Ready to find your next CRE property? Visit Crexi and immediately browse hundreds of thousands of available commercial properties.Follow Crexi:https://www.crexi.com/​ https://www.crexi.com/instagram​ https://www.crexi.com/facebook​ https://www.crexi.com/twitter​ https://www.crexi.com/linkedin​ https://www.youtube.com/crexiAbout Jake Marmulstein:Jake is the Founder, President & CEO of the Real Estate Investment Tech SaaS company Groundbreaker Technologies. At Groundbreaker, Jake owns the Company's strategic vision, recruiting, fundraising, and company culture. Before founding the company, Jake held several roles in real estate and technology, supporting the growth of early-stage digital technology ventures. In 2011, he started his real estate career while underwriting distressed hotel investments for Watermark Capital Partners, a private REIT based out of Chicago. He graduated from The Hotel School at Cornell University with a concentration in Real Estate Finance. Before moving to Chicago, Jake lived abroad in Europe, Brazil, and Puerto Rico, learning both Spanish and Portuguese.

Raised in a family of restaurateurs, Chef Rudy Kloeble grew up assisting in the kitchen and bakery that his dad owned in Idyllwild, CA. He did this from a very young age, starting out doing odd chores such as stuffing donuts and peeling potatoes, and continued working in the family businesses thru high school and into his first semester of community college.Rudy was then nudged by his dad and uncle to go to visit his other uncle in Germany and attend a Hotel School, which he did. He then went on to get his culinary apprenticeship in Munich. After he completed his apprenticeship, Rudy stayed on in Germany working for a Swiss company for 2 years, where he worked many events such as Oktoberfest and cooking for royalty and celebrities such as the King of Spain.He eventually returned home to the United States to help his uncle with his ranch where he was a self-made farmer for five years growing a variety of crops and raising chickens, pheasants, turkeys, goats, and cattle. He eventually left the ranch and opened and operated a Cafe in San Diego for 3 ½ years before selling it and going into teaching. He started teaching classes at a local wellness center before joining the faculty at the Art Institute San Diego where he was employed for 11 years. Today Chef Kloeble is a lecturing instructor at the Culinary Institute of America in Napa.CULINARY SCHOOL AFFILIATION: Art Institute, San Diego, CA & Culinary Institute of America, Napa, CAEmail - Rudy.kloeble@culinary.eduInstagram – http://www.instgram.com/brycesbutterSign up for our email list / newsletter: https://foodmedianetwork.com/contactFree Culinary School Stories Recipe eBook: https://bit.ly/culinaryschoolrecipesAffordable College Prep: https://affordablecollegeprep.com/RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.comABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?”RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkCSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: https://www.foodmedianetwork.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStoriesNOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio & “Merengue de Limon” by Quincas Moreira; YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network! Copyright 2022Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Door de oversterfte vanwege de coronapandemie hebben uitvaartondernemers het drukker dan ooit. Toch zijn het geen bijzonder winstgevende tijden voor de branche. Directeur Heidi van Haastert van branchevereniging BGNU is te gast in BNR Zakendoen. Kees de Kort Elke dag, even over twaalf, bespreekt presentator Thomas van Zijl met macro-econoom en commentator Kees de Kort de economische stand van zaken. Ondernemerspanel over het screenen van werknemers Werkgevers laten nieuwe werknemers steeds vaker screenen. En: burgemeesters van dertig steden roepen op tot herziening van het coronabeleid. Dat en meer bespreken we in het ondernemerspanel met Joyce Knappe, directeur van ProParents, en Remy Ludo Gieling, oprichter van AI.nl. Pitches Elke vrijdag is het weer tijd voor jonge ondernemingen om zichzelf op de kaart te zetten. Dat doen zij via een pitch en het doorstaan van een vragenvuur. Vandaag is het de beurt aan Wouter van den Brink van YourDesq en Pieter Willems van PowerD.  Zakenpartner Ze studeerde aan de Hotelschool in Den Haag, werd de woordvoerder voor klantenbelangen bij ScaleUp Company, heeft haar talenten verder ontwikkeld bij Crossphase en is nu compagnon bij Scaleup Impact. De zakenpartner deze week is Marieke Harderwijk van Scaleup Impact. Contact & Abonneren BNR Zakendoen zendt elke werkdag live uit van 12:00 tot 14:30 uur. Je kunt de redactie bereiken via zaken@bnr.nl en Twitter. Abonneren op de podcast van BNR Zakendoen kan via bnr.nl/zakendoen, of via Apple Podcast en Spotify. See omnystudio.com/listener for privacy information.

CWR invites guest, Matthieu Mioche to discuss an area he's well familiar with, the world of the Swiss Hotel Schools and their students and alumni. What do our students think of the industry today and what do they want? Really? --- Send in a voice message: https://podcasters.spotify.com/pod/show/corinne-winter-rousset/message