Podcasts about hotel school

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.

Sean Willard from The Menu Engineers joins communications specialist Sue Keogh to talk about menu design. What big shifts are we seeing in this post-pandemic era? How do the fonts, colours and material they're printed on affect our choices? And why should every restaurant offer something that lets you blow the budget? Plus! How does Netflix use idleness aversion in their menu to keep us endlessly scrolling through?No one understands more about the psychology of designing a menu than Sean Willard from The Menu Engineers.He's got over two decades in the restaurant trade. Starting out in a steakhouse at 18, he went on to study at Cornell's prestigious Hotel School under the tutelage of Gregg Rapp, who laid the foundations for the techniques The Menu Engineers use today to optimise menus.We talk about the huge shifts in menu design in this post-pandemic era. How the fonts, colours and material they're printed on affect our choices. And why every restaurant should have an item on the menu that lets you really blow the budget.Along the way, we'll look at how entertainment giant Netflix uses idleness aversion tactics in its menu design to help us pick what we want to watch out of thousands of titles. About Sean WillardSean Willard is a seasoned Menu Engineer dedicated to assisting restaurateurs and hospitality operators worldwide in the creation of optimised menus. His approach melds the precision of science, the finesse of art, the insights of data, and a wealth of industry experience to empower restaurateurs in crafting menus that not only bolster profitability but also elevate the overall guest dining experience.With a distinguished academic background from Cornell's prestigious Hotel School and an extensive tenure within the restaurant industry spanning over two decades, Sean brings a wealth of knowledge and practical expertise to the realm of Menu Engineering. His journey into this specialised field was cultivated under the mentorship of the late Gregg Rapp, a luminary in the discipline who laid the foundations for many of the methodologies and principles still revered today.Get in touch with Sean via menuEngineers.com, on Instagram or LinkedIn. Hosted on Acast. See acast.com/privacy for more information.

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

Het heeft even geduurd, maar er staat weer een nieuwe Wijnzaken Podcast online! Met Joris Snelten (52), CEO van de grootste wijnimporteur van de Benelux: Delta Wines (DGS, Coenecoop en Pallas) uit Waddinxveen. Hoe groot? Nou wat dacht je van 13 miljoen flessen in een gigantisch pakhuis? 3500 verschillende wijnen, van supermarkt huiswijn tot de top uit Bourgogne. Ik werd hartelijk ontvangen bij Joris thuis in Den Haag. Uiteraard eerst de jaloersmakende wijnkelder onder zijn huis bezocht en daarna ‘aan de slag'. Joris heeft het wijnvirus van zijn vader geërfd, een groot Bordeaux-liefhebber. Na de Hotelschool besloot Joris om niet de horeca in te gaan, hij was meer een man van de handel. Na vele opleidingen, talloze stages en nog meer baantjes in de wijn, kwam hij terecht bij DGS. Hoe zijn indrukwekkende carrière vervolgens verliep, hoor je in de podcast! We dronken uiteraard een aantal mooie wijnen. De wijnen waar het allemaal mee is begonnen: een Bordeaux natuurlijk! En hoe leuk; eentje uit m'n geboortejaar 1975, een Leoville Las Cases, Saint Julien. Nog zo vitaal, prachtig! Iets heel anders, maar ook een wijn waar het voor Joris mee is begonnen, een frisse witte Gascogne van Plaimont, de bekende Colombelle. De druif waar Joris erg gelukkig van wordt is riesling. Voor de podcast proefden we een sublieme Wittmann Kirchspiel GG 2013, wow! En dan nog zijn wijntip voor de luisteraar, ook weer zo lekker: de Jonty's Ducks Pekin White van Avondale uit Zuid-Afrika. Het werd een gezellige middag, met een inspirerend, maar ook nuchter en eerlijk verhaal van Joris Snelten. Je hoort het nu in je favoriete podcast-app. Zoek op Wijnzaken. Bedankt Joris en Delta Wines!

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.

Melle Schellekens is oprichter van The Good Roll, een bedrijf dat toiletpapier verkoopt en met een groot deel van de opbrengst, toiletten bouwt in ontwikkelingslanden. Daarnaast is Melle founder van Not Our Agency, een marketingbureau.Melle studeerde aan de Hotelschool deed de master Business Administration en Brandmanagement en werkte voor Apollo Hotels. In 2018 begon zijn reis als creative, toen hij begon je bij de Concept Creators. Dat is ook de period waarin The Good Roll geboren werd. Inmiddels heeft The Good Roll tientallen miljoenen rollen WC papier verkocht en hun ondernemersreis is nog lang niet ten einde.Veel plezier met deze nieuwe aflevering!GerhardMet dank aan Deze podcast werd opgenomen bij Podcast Jungle in Utrecht. Deze podcast werd ge-edit door Podcast-lab.nl Je eigen podcast starten of next level brengen? Gerhard heeft een eigen podcast agency, Ear Ear. Neem contact op met Gerhard voor een vrijblijvende en kosteloze inspiratie sessie. Adverteren in de Groeivoer Podcast? Heb jij een product of dienst, relevant voor ondernemers? Voor de mogelijkheden van branded content of om te adverteren, Neem contact op via info@groeivoer.nl Handige links Ga hier naar de website van Groeivoer. Check hier het Youtube kanaal van Groeivoer.  Groeivoer op de socials Tiktok X Instagram LinkedIn

Ever dreamed of dropping everything and escaping to an island? In this episode, River speaks with The Hotel School graduate Sophie Bates, who lived, worked and studied at Hayman Island Resort on the Great Barrier Reef. Sophie speaks about her career in hospitality and hotel management, island life and learning how guests like their steak cooked. The perfect episode for those interested in a unique study experience!

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.  

In de 22ste aflevering van ONBEPERKT ontvangen Eva en Marcel een bijzondere gast; handbiker en festivalliefhebber Noa de Groot. Noa liep in de zomer van 2020 een dwarslaesie op na een auto-ongeluk tijdens een kampeertrip met vrienden. Terwijl zij blijvende schade opliep, bleven haar vrienden ongedeerd. Na drie weken in het ziekenhuis en zes maanden revalidatie in het de Sint Maartenskliniek besefte Noa dat haar leven voorgoed was veranderd. Ze moest stoppen met haar studie aan de Hotel School in Maastricht en zat gewoon niet lekker in haar vel. Toen kwam sport op haar pad. Ze begon steeds meer te trainen en ontdekte een nieuwe wereld van festivals. Ondanks het advies van haar arts besloot ze deel te nemen aan de HandbikeBattle. Daar verraste ze iedereen, maar vooral zichzelf door als eerste te finishen met haar e-handbike. Dit succes heeft Noa doen besluiten op zoek te gaan naar nog meer uitdagingen. Welke dat zijn en hoe Noa van auto-ongeluk tot HandbikeBatlle kandidaat ging hoor je in de nieuwe aflevering van ONBEPERKT. ONBEPERKT is een podcast van Uniek Sporten, een initiatief van Fonds Gehandicaptensport.

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.

In gesprek met Anouk van de Laar, zelfstandig trainer en adviseur in retail en horeca. Na haar studie aan de Hotelschool in Heerlen werkte Anouk bij internationale hotels in Londen en Australië. In Nederland heeft ze Oil & Vinegar helpen groeien naar meer dan 100 winkels in 12 landen.In 2007 was de tijd rijp om haar opgedane kennis en kunde te benutte en richtte Anouk 'Contact in Retail & Horeca' op. Sindsdien werkt ze voor veel gerenommeerde bedrijven, zoals de Jumbo Foodmarkt, en sinds een paar jaar ook in de beautybranche.Met haar team van 'Dit is Contact' traint Anouk werknemers en werkgevers met een grote passie voor hospitality én waardering voor de vakman- of vrouw. En dat ook nog met een grote vleug humor en een big smile!In Aflevering 5 van de Stralend Ondernemen Podcast heeft host Annelies Aarts het met Anouk over de meerwaarde van gastbeleving, verkoopvaardigheden zonder trucjes, DISC, je team laten stralen en hoe je van klanten fans maakt. Met direct toepasbare tips!Vraag het gratis e-book 'Blijverkoop' van Anouk van de Laar vrijblijvend aan via info@anneliesacademy.nl. Je volgt Annelies ook op Instagram en via Annelies Academy.

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.

De vrijwilligers van het door Peter Santa georganiseerde Blaricum Music Festival wonnen gister de prijs … vrijwilliger vh jaar Blaricum … Peter en Pieter Romer kwamen even langs om eea toe te lichten., Olivier Ozinga is de Operationeel Directeur van de eFabriek.nl en Founder bij de Solar Charging Company. Vrijdag vragen we hem wat deze hippe software in de praktijk inhoudt. Stefanie Van Rootselaar is de directeur van de @Stichting Fight cancer Hilversum. Ze halen geld op waarmee door het KWF Kankerbestrijding / Dutch Cancer Society goedgekeurde onderzoeken gefinancierd kan worden. Standaard concepten liggen op de plank en de focus ligt op de jongvolwassenen. Andres Wiegel uit Laren studeerde aan de Hotelschool en Rietveld academie ..heeft een "Eetkunst" kookboek geschreven en opgedragen aan zijn zonen David en Boudewijn. Op instagram is hij te volgen onder de naam #andresfoodart . Hij kookt de sterren van de hemel, schrijft uitgebreid 30 verhalen over food , wijn , kunst en Jazz met de meest heerlijke recepten en prachtige kunst werken erbij. Andres…wij willen alles weten…en ook waarom het boek…NOG niet te koop is

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%!!!!

De meeste gevangenisdirecteuren hebben een opleiding hebben genoten op een Hogere Hotelschool. Nee, echt waar. De detectives zetten hun Audi A2 neer in Scheveningen waar Hotelschool ”SKOTEL” op een steenworp staat van de penitentiaire inrichting Haaglanden. Wat hebben een gevangenis en een hotel met elkaar gemeen? Veroordeelden als ze vrijkomen een koophuis aanbieden, is dat een goed idee? En ontspannen, hoe ging dat ook alweer? -GPS 52.11332, 4.29151 -Humaner en effectiever gevangenissysteem in Noorwegen -Antoon, Hotelschool, Hallo (2022)  

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

Onlangs reed ik naar Maastricht, naar de Hoge Hotelschool om hen te helpen met dat wat ik in eerste instantie daar heb geleerd: de kracht van marketing. En onderweg ernaartoe realiseerde ik me dat ik toen lessen heb geleerd (waarvan een aantal niet in de schoolbanken) die ik nog dagelijks inzet bij mijn klanten, voor mijn eigen groei en in mijn coaching. Lessen over de no.1 Must Do voor goed leiderschap, over de kracht van scherp positionering en een ijzersterke identiteit neerzetten, wat binnen de studentenvereniging (in retro perspectief) voor onze ogen gebeurde, over de magie van Marketing en de essentie van een boodschap overbrengen. In deze podcast vertel ik je die lessen die vandaag nog steeds relevant zijn. . . . . Ben benieuwd welke inzichten deze aflevering jou heeft opgeleverd! Laat je het me weten via Linkedin. Te gek om van je te horen! Wil jij stoppen met freelancen of interimmen en een business opbouwen waar jouw potentie beter tot uiting komt? Waar de waarde van het resultaat dat jij levert centraal staat i.p.v. jouw uren? Deel jouw missie met me en vertel waar je tegenaanloop bij het maken van de overstap! Wat heb jij nodig om jouw missie te gaan leven? Ik breng je graag verder met een aflevering waarin jouw uitdaging centraal staat. (justine@hetmarketingfundament.nl) Benieuwd naar mijn businesscoachingstraject A Brand New World? Boek hier vrijblijvend een gratis call met me en ik vertel je er alles over: https://hetmarketingfundament.nl/boek-je-call/ Vind je deze podcast inspirerend? Laat het zien met een 5 sterren rating.

Good Morning Monaco TUESDAY MARCH 29, 2022 published by NEWS.MC Subscribe to our daily email newsletter Prince Albert inaugurates new 100-percent green buses HSH Prince Albert saw for himself at very close quarters Monaco's new all-electric buses at a presentation on the Place du Palais on Monday, March 28... Hotel School charity dinner raises 3,900 euros The charity dinner held on February 4 at the Lycée Technique et Hôtelier de Monaco's own Cordon d'Or restaurant raised 3,900 euros for children's charities... Ukraine calls for boycott of Decathlon, others The Mulliez family, owners of the Decathlon, Auchan, Leroy Merlin and Jules chains, are resisting calls from the President and the Foreign Minister of Ukraine to close its extensive operations in Russia... Monaco reports 52 new cases, 34 recoveries Once again, it was another increase in hospital numbers that stood out in Monaco's daily coronavirus update... DULY NOTED: Heineken has announced that it will cease operations in Russia due to sanctions, bringing to mind one of the brewer's slogans: 'You can live without Heineken but why' Copyright © 2020 NEWS SARL. All rights reserved. North East West South (NEWS) SARL. RCI: 20S08518 - NIS: 6312Z21974 --- Send in a voice message: https://anchor.fm/monacodailynews/message

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.

Gaat Freddie naar de hotelschool of heeft hij andere vooruitzichten? Heeft de brief van het ministerie van Defensie invloed op zijn toekomstplannen?

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.

Het nieuwe kabinet tast diep in de buidel om de klimaat-, woon en stikstofcrisis aan te pakken. Maar geld is niet het probleem, blijkt uit de ramingen van het Planbureau voor de Leefomgeving. Directeur Hans Mommaas 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. Boardroompanel Microsoft betaalt een recordbedrag voor Activision Blizzard, dat al maanden onder vuur ligt vanwege wangedrag op de werkvloer. En: tegen alle verwachtingen in vertrekt topman Pieter Elbers bij KLM. Dat en meer bespreken we in het boardroompanel met: -Hugo Reumkens (Partner en advocaat bij van Doorne, voorzitter raad van toezicht van de Tilburg University) -Ageeth Telleman (managing partner bij TwynstraGudde, voorzitter van de Sportraad Amsterdam) Luister l Boardroompanel Leren van je falen De nieuwste onderneming van Geert-Jan Smits moest na een jaar weer stoppen. De duurzame producten van Pacha Panels leken niet goed in de markt te passen. Wat kunnen ondernemers daarvan leren? Te gast is Geert-Jan Smits oprichter van Flinders en Pacha Panels. 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 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.

Uniserver wil de ‘Liander van de Nederlandse clouddienstverlening' worden. Maar hoe boks je als Nederlands cloudbedrijf op tegen techreuzen als Google en Microsoft? Directeur Yannick de Lange 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 Lobbypanel Het kabinet heeft de coronaregels versoepeld, maar nog niet alle sectoren zijn tevreden. En netbeheerder Liander wil dat de subsidie op zonnepanelen eerder stop wordt gezet. Dat en meer bespreken we in het lobbypanel met: -Roos Wouters, oprichter van de Werkvereniging -Jan Meerman, Directeur van INretail en voorzitter van MKB Nederland Inzichtgesprek In de interviewserie ‘De Veranderaars' is deze week de CIO van Schiphol te gast. Ik vraag Sjoerd Blüm naar de technische oplossingen, maar óók naar zijn visie op leiderschap. 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.

De Kamer van Koophandel wilde het gebruik van het Openbare Handelsregister voor bedrijfsinformatiespecialisten beperken, maar daar heeft de Vereniging voor zakelijke B2B informatie (VVZBI), de branchevereniging voor bedrijfsinformatiespecialisten, een stokje voor gestoken. Voorzitter van de VVZBI, Jeroen Kempers, 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. Beleggerspanel Unilever aast op grootste overname ooit, maar beleggers vrezen een biedingsoorlog en willen van hun aandelen af. En pensioenbeheerder APG gaat voor duurzaam en investeert in ontwikkelingslanden. Dat en meer bespreken we in het lobbypanel met: - Lodewijk van der Kroft (partner bij beleggingsonderneming Comgest) - Simon van Veen (fondsmanager van het Sustainable Dividend Value Fund). Luister l Beleggerspanel Inzichtgesprek Op 16 maart is het weer tijd voor de gemeenteraadsverkiezingen. Elke dinsdag spreken we bij Zakendoen met een partij die campagne voert en vandaag is TOP/GemeenteBelangen Terneuzen aan de beurt. Te gast: Frank van Hulle, eerste locoburgemeester en wethouder uit Terneuzen. 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

Mede mogelijk gemaakt door: Bluefield 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.Boardroompanel Bij de transitie van Binck-klanten naar het nieuwe Saxo-platform gaat zo veel mis, dat Saxo klanten nu gratis laat vertrekken. En ransomware-criminelen eisen 50 miljoen dollar van de Mediamarkt. Dat en meer bespreken we in het boardroompanel met: Hugo Reumkens (partner en advocaat bij Van Doorne & voorzitter raad van toezicht Tilburg University) en Jeroen Vercauteren (overname- en fusiespecialist Factor Bedrijfsovernames). Luister l BoardroompanelA.I. in Nederland Vandaag draagt de Wetenschappelijke Raad voor het Regeringsbeleid het rapport 'Opgave A.I.' over aan de regering, maar wat houdt dat rapport in? Te gast is Corien Prins, voorzitter van de Wetenschappelijke Raad voor het Regeringsbeleid.Zakenpartner De zakenpartner van de week is Caro Niestijl Ecostoof. Zij vertelt ons hoe je aan de juiste zakelijke connecties komt. Contact & abonneren BNR Zakendoen zendt elke werkdag live uit van 12:00 tot 14:00 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 hotelindustrie heeft ook last van het personeelstekort, maar komt dat door de coronacrisis of door de sector zelf? In De Top van Nederland een uitgebreid gesprek met Regine von Stieglitz, bestuursvoorzitter van Hotelschool Den Haag.

Hotelschool Den Haag heeft haar deuren weer geopend voor studenten, en hopelijk blijven die ook volgende week nog open. Ondertussen loopt het personeelstekort in de horeca op. Topvrouw Regine von Stieglitz is te gast in BNR Zakendoen, vandaag live vanuit de Fokkerterminal bij het ECP Festival in Den Haag.

A graduate of Cornell's Hotel School of Administration, Arthur Keith is a world-renowned hospitality executive with over 36 years of experience under his belt. Since graduating from Cornell, Keith has worked in some of the most competitive markets in the country and run what were, at the time, three of the biggest hotels in the world: The Venetian, which he opened as vice president of hotel operations; The Cosmopolitan, which he ran as GM; and the Gaylord Opryland Resort and Convention Center, as senior vice president and GM. Keith has come full circle and currently serves as the Managing Director and General Manager of the Statler Hotel at Cornell University.

A graduate of Cornell's Hotel School of Administration, Arthur Keith is a world-renowned hospitality executive with over 36 years of experience under his belt. Since graduating from Cornell, Keith has worked in some of the most competitive markets in the country and run what were, at the time, three of the biggest hotels in the world: The Venetian, which he opened as vice president of hotel operations; The Cosmopolitan, which he ran as GM; and the Gaylord Opryland Resort and Convention Center, as senior vice president and GM. Keith has come full circle and currently serves as the Managing Director and General Manager of the Statler Hotel at Cornell University.

In this episode, Renae speaks to celebrated Hotelier Jeremy Goring, CEO of The Goring Hotel, London. The Goring Hotel is one of London's most glamorous, yet traditional places to stay. It is a favourite with the British Royal Family, and The Duchess of Cambridge, Kate Middleton, spent the night before her wedding in the hotel's opulent Royal Suite. The Goring is one of the last and only family owned hotels in the UK, it has the feel of a grand private country house, within the heart of London's Belgravia. Jeremy is one of the most creative Hotel General Managers in the business. This summer during London's post pandemic celebrations, he introduced “Teddy The Shetland Pony” to the Goring Hotel's family, building him a home in the hotels largest garden. The hotel's main restaurant, “The Dining Room” has a Michelin Star. Jeremy talks about the upcoming Christmas at the hotel he affectionately calls “The G-banger”, and reveals where he wants to travel as soon as he possibly can. As one of London's leading Hoteliers, and having worked in various global locations including Renae's home of Sydney, Australia, Jeremy gives his exclusive insights into the world of luxury travel's present and future, and explains what it takes to bring a 5-star hotel to the next level. He also opens up about his personal philanthropic passion, Hotel School, creating jobs in hospitality for London's homeless. ——— You can watch every episode with spectacular visuals from some of the world's best and most luxurious hotels over on Renae's YouTube channel, “Renae's World, Where to From Here”. Youtube: https://www.youtube.com/channel/UCjEieer-J3BkJmt78Xjkstg Listen on: Spotify: https://open.spotify.com/show/7kciRY8dZTJXAVjiAj47Lr Apple Podcasts: https://podcasts.apple.com/us/podcast/where-to-from-here-a-luxury-global-podcast-by-renae-leith-manos/id1587682371 Find Us @ Instagram: https://www.instagram.com/renaesworldofficial/ Website: https://renaesworld.com.au/ Facebook: https://www.facebook.com/renaesworldaus/ ——— The Goring Hotel Website: https://www.thegoring.com/ Instagram: https://www.instagram.com/thegoring/?hl=en Hotel School: Website: https://www.hotelschool.org.uk/ ——— Crew for “Where To From Here Podcast” Host & Executive Producer: Renae Leith Manos Producer: Czelene Villanueva Associate Producer: Monique Bova Associate Producer: Claudia Remedios Editor: Czelene Villanueva Graphics & Design: Madeleine Remedios Markerting & Promos: Maya Manandhar

With excitement, allow me to introduce to you today's guest: 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. Check out PART ONE of this Business Planning workshop - Know Your Audience Check out PART TWO of this Business Planning workshop - Pro Forma Check out Restaurant Startup and Growth magazine Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Know who you're talking to and what they care about.” Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.   Contact info: Email: skr4@cornell.edu Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

    With excitement, allow me to introduce to you today's guest: 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. Check out episode 802: Ramp Up To Financial Sustainability with Ken Schwartz as mentioned in today's workshop. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Know who you're talking to and what they care about.” In today's episode with Stephani Robson we will discuss: Occupancy cost thumb rule: money you spend on real estate Rent Property tax CAM - common area maintenance NO MORE THAN 10% IN REVENUES What is your average check? Be specific How many covers/units of sales Don't multiple by 52/every week is not equal Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.   Contact info: Email: skr4@cornell.edu Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement, allow me to introduce to you today's guest: 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. Check out The 7 Habits of Highly Effective People by Stephen R. Covey as mentioned in today's episode. Check out Start With Why by Simon Sinek as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Know who you're talking to and what they care about.” In today's episode with Stephani Robson we will discuss: This is part one of of three-part workshop all about business planning. Today we are discussing: who is your audience? and... how do you write your business plan for that audience? Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.   Contact info: Email: skr4@cornell.edu Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Son of a hotel inspector, our next Memory Maker was dragged around presidential suites, chauffeured by limousine as a child before joining Cape Town Hotel School founded by his father. Born in Zambia, raised in South Africa and now living in the UK, Duncan Bramwell, is an independent hotel consultant. Find out the reason why he was carrying four baby rhino bottles, why Madagascar is on his bucket list and what came from a conversation with an old man in Egypt.Our Memory Makers choose three photographs and a treasured souvenir of places or people from their travels. The four represent moments of particular importance to them, whether personally or professionally. They take us on a journey, reflecting on the significance of a specific moment in time, the sentiment of the period, and what was going on in the world around us. Produced by Travel Market Life, a Haynes MarComs series. Hosted and sponsored by Atomize.  For more episodes and details of the series Photographs & Memories, visit https://www.travelmarket.life/photos-and-memories

Wie sieht es denn mit dem Hoteliers-Nachwuchs aus? Gibt es neue Trends? Wo kommen die aktuellen Talente her? Nach der Ausbildung einen internationalen Bachelor innerhalb von zwei Jahren... Viele Dank Isabel für den tollen Talk! Lieben Gruß Zeev & Alex

Mary Tabacchi is a founder of the International Spa Association, The New York Spa Alliance, and the Global Wellness Summit/Institute and on the Board of Green Spa Network, a member of the New York Academy of Science, Sigma Xi, and serves on the Board of the Ronald McDonald House in NYC and an early fellow of Cornell Institute of Healthy Living.  She is Professor Emerita, School of Hotel Administration, Johnson College of Business, Cornell University.  Since 1972, Mary served as Professor and Researcher.  Before joining The Hotel School in 1978, she taught in the Division of Nutritional Sciences and was a Sr. Research Associate in Plant Sciences at Cornell.Her credentials include: an AB Drury University, MS and PhD, Purdue University and University of Minnesota in Biochemical Nutrition and Biostatistics.  Ms. Tabacchi is a consultant for destination health resort development and Spa Menu Engineering as well as a developer of the 1st corporate wellness classes, adventure tourism, healthful tasty food menus, and Healthful Senior Living. Walking her Talk, she is an advocate for independent senior living/ fitness in the actively older senior population.Full show notes can be seen at www.northstarsleepschool.com/podcast

We have a panel discussion, developed by George Mason University, to discuss the future of hospitality students and how they can view the uncertain climate. Glenn and Anthony are joined by Patricia Washington(CEO, Visit Alexandria), Maggie Pearson(Senior Conference Manager, Conference Managers), and Deanne Johnson-Anderson(VP of HR at Crestline) to talk about the future of the industry.

We have a panel discussion, developed by George Mason University, to discuss the future of hospitality students and how they can view the uncertain climate. Glenn and Anthony are joined by Patricia Washington(CEO, Visit Alexandria), Maggie Pearson(Senior Conference Manager, Conference Managers), and Deanne Johnson-Anderson(VP of HR at Crestline) to talk about the future of the industry.

I chat with Patricia from Hotel.School! We talk about the importance of brain-based micro learning and hospitality re-skills & up-skills! Make sure to listen because there is also something going on for both of my hotel and vacation rental audience! Patricia has an extensive background in hospitality and brings her amazing experience and management skills to light when we discussed the creation and overall impact Hotel.School has had during the times of national lockdowns and stay at home. Mentioned in this episode: Hotel.School Website Hotel.School Instagram Hotel.School LinkedIn Slick Talk Websites & Socials Patricia's email for anyone wanting to find out more: patricia@hotel.school

Now the fastest growing hummus company, Ithaca Hummus started out from our very own Ithaca Farmers' Market. Chris Kirby'15 started making hummus while studying at the Hotel School! Learn about his entrepreneurial journey and how he handled a business while being a full-time student!

Graduating from the Hotel School's Master of Professional Studies in 1994, Chuck Tauck already had a career in hospitality. Little did he know that after taking the famous HADM 4300: Introduction to Wines class, his career and life would change. Join us to learn about his journey from the wines class to founding Sheldrake Point Winery.

In today's podcast we are joined by: Peter Russell, Operations Director at Russell Partnership Technology https://www.russellpartnership.com/ Janel Clark, Founder of Next Gen Revenue Professor Dr Detlev Remy of the Singapore Institute of Technology. https://www.singaporetech.edu.sg/directory/faculty/detlev-remy In this video we look at Revenue Management from the viewpoint of Education, Training and Mentorship. We explore how much time is dedicated to teaching Revenue Management at a University or Hotel School and what depth does the course go into. We then discuss attitudes towards investing in Revenue Management. And finally we consider, with so few leaders coming from a Revenue Management background how are those starting out in their revenue career being mentored. Video Chapters: 0:00  Topic Intro 1:15  Brand Intro 1:25  Welcome Guests 2:39  Peter Russell Introduction 3:33  Janel Clark Introduction 4:34  Dr Detlev Remy Introduction 6:08  How much time dedicated to teaching Revenue Management 11:53  Limited time in curriculum reflects depth of teaching 15:28  How many studying a Hotel Degree will consider a career in Revenue 22:21  What is Hotel industries commitment to training and development 35:50  Isn't an investment in Revenue Management the easiest to see a return 41:11  Is it illogical to be laying off Revenue professionals 50:04  Is there enough mentor support around for revenue professionals starting out and developing 53:52  Wrap up 55:28  Endplate  You can also connect with us on LinkedIn:     https://www.linkedin.com/company/revenue-hub Facebook:   https://www.facebook.com/revenuehub/ Twitter:        https://twitter.com/revenue_hub

1' How Antoine got from a Hotel School into Tech Sales 5' What Antoine likes most about sales: Andrenaline, human contact, and pressure 8' When is the Adrenaline pike in a sales cycle and why it matters 11' How COVID impacted sales 13' When you should mention price in sales 14' why mimicking is important and what to do about it 21' Why you should talk openly about your competition 23' What are key traits to look for in salespeople 27' Why sales is not for everyone 34' What makes a good closer and why it is important 40' Tactics to shorten the sales cycle

The Future of Hotel Travel - quite likely our future. Bruce and Professor Katie Davin of the Hotel School of Hospitality, Johnson and Wales University, Providence RI in a two-part discussion of what might have to happen at the hotel we might stay in followed by a real-world report from a big-city hotel that proved Professor Katie right. From Bruce Newbury's radio broadcast live on WADK-AM and the Food Dude Network of AM/FM radio stations carrying the Taking Out with Bruce Newbury show, formerly Dining Out with Bruce.

Nick is an experienced hotelier and educator. He is an innovator in the hospitality education space. Nick speaks to the SilverFox about the expectations of future hoteliers and chefs and how he sees the future of Hotel schools. Yep, again it’s more than 5 minutes. Hotels and hospitality are fast changing businesses that require life skills as well as technical ability to run. Do hoteliers need degrees? Are they in demand in other industries? Are there enough jobs to sustain the amount of graduates? Are millennials interested in a career that is as demanding of time as hospitality? What about industry and food trends? --- Send in a voice message: https://anchor.fm/stephen75/message

Abhishek Sonkar is the general manager of the Amarillo Club, but he didn't take the normal path. Abi was born in India in the small town Mussoorie. He went to a Hotel School on Kolkatam India and then to Edinburgh in Scotland to graduate at Edinburgh Napier University with a BA in Hospitality Management. Abi always wanted to be a chef but couldn't just get a start. So he took a banquet server's job as a student in the UK. He quickly got promoted to banquet supervisor and Banquet Manager in the same company. Abi was part of the team hosting The Open in 2013. Not too long after, he took Food and Beverage Manager's role. He left the UK and went home to India and started business with his dad. After he got it up and running, he came to the US where he worked on a special project for Marriott. He was there a year and was approached by the Amarillo Club when they needed a Food and Beverage Manager. He was promoted within a year to Assistant GM. Last year, he was asked by the board to step up as General Manager and revive and rejuvenate the Amarillo Club which was on a very shaky path. One year later they are in the middle of a $1M renovation and have experienced a 35% increase in membership.  Learn how this remarkable young man, did it. 

What could the hotel industry learn by several putting leaders in hotel tech in one room? Recently, VoyagerHQ hosted executives from ALICE, Uplift and Travel Tripper — in partnership with the robust Cornell Hotel Society community—in front of a live audience for a useful and relevant discussion with many takeaways for everyone in the hotel industry— from independent boutiques to major chains—on how innovation plays a crucial role in the  path forward to improve guest experience and stay competitive. The Speakers: Alissa Hendel: SVP Strategic Partnerships & Brands @ ALICE Alissa joined ALICE in January as SVP Strategic Partnerships & Brands. Since graduating from Cornell University's School of Hotel Administration she spent the past 12 years at Sabre Hospitality Solutions where she served in various leadership roles, including VP Strategic Sales for North America and VP Business Development for Enterprise Accounts. Alissa currently sits on the Dean’s Council of Young Alumni for the Hotel School and also serves as a Regional Vice President for the Cornell Hotel Society. Tom Botts: Chief Commercial Officer @ Uplift Tom joined Uplift from Miraval Group, where he served as SVP and CMO, ultimately successfully selling the brand and resorts to Hyatt Hotels. Prior to Uplift, Tom held executive positions across the airline, hotel, and online intermediary industries, including at Denihan Hospitality, Starwood Hotels & Resorts, and Hotwire.com. Tom was also the co-founder and managing partner of Hudson Crossing, LLC. Tom sits on the board of directors or advisory boards of several companies, including Adara Media, Duetto Research, Hudson Crossing, and Rocketmiles (acquired by Priceline). He holds a BS in Logistics and Marketing from the University of Missouri. Steffan Berelowitz: VP of Digital Platforms @ Travel Tripper Steffan is the VP of Digital Platforms at Travel Tripper and Pegasus Solutions where he oversees the website and digital marketing services for hotel customers. A pioneer in all things web and mobile, Steffan has spent more than 20 years in online services and technology. He was formerly founder of Bluetrain.io, a website platform acquired by Travel Tripper in 2015. Prior to Bluetrain.io, Steffan founded Bit Group, one of Boston's top 10 digital web agencies, implementing more than 350 web sites for 150 companies including Cisco, Dell, EMC, two divisions of GE, as well as other prominent B2C organizations. Moderated by: James Nannos:  James is an experienced hospitality tech leader with a track record in securing strategic partnerships, motivating high sales output, and streamlining internal operations for maximum efficiency and profitability. James is also a (retired) Captain, Troop Commander, and OEF-Kuwait Veteran in the PA Army National Guard, where most recently he commanded a 96-person Cavalry Troop. James currently sits / volunteers on the Cornell Hotel Society Alumni Board.  Sponsors: Cornell Hotel Society: Founded in 1925, CHS NYC is the oldest, largest, and most active regional alumni chapter of Cornell University's School of Hotel Administration. The Chapter's primary goal is to provide a forum of educational and networking opportunities for its members to achieve both their career and personal goals. The Chapter organizes roughly a dozen engaging, high-profile events a year for alumni and students and has raised over $100,000 for scholarships and endowments that are routed exclusively back to the School of Hotel Administration. Voyager HQ: Voyager HQ is the startup club for the global travel, tourism, and hospitality industry, bringing together entrepreneurs, corporate partners, and investors to create the future of travel experiences. With over 1,500 startup members around the world, Voyager HQ provides the community with connections, events, and coworking space curated for the travel industry.

Invest Alongside Boston's Top Angels in Our Syndicates: Our Investment Syndicates Page Building a business in education is hard but Steve Shapiro has beaten the odds several times. His latest accomplishment is as CEO of FineTune Learning which is set to grade essays from 3.6 million students taking the CollegeBoard's AP Exams starting in July of 2019. Founded by brilliant Maine educator Ogden Morse, FineTune Learning is a platform using software to facilitate human grading of essays at scale. An awesome interview with an outstanding and captivating entrepreneur. Highlights of the interview: Ogden Morse’s inspired approach made possible the use of software to evaluate answers by students to open response questions. The first product, Literature Companion, got local traction in Maine. However, selling district by district proved daunting. Steve Shapiro opted to go after large businesses that already had established relationships with schools. The danger to Steve’s strategy is that large players can string startups along and not do any business. Ogden, an AP teacher heavily involved in grading the exam, teed up this process for Steve by initiating the conversation with the CollegeBoard, which happened to be the ideal partner for FineTune. The challenge is aligning the standards of the tens of thousands of teachers who grade the AP Exam. CollegeBoard is a leader in developing technology for assessing critical thinking skills; FineTune’s approach was a natural fit. Phase I supports teachers in preparing student for the summative exam which will happen in May 2020. The platform will be used formatively throughout the year and will likely result in students being better prepared for the exam. Helping teachers assess the progress of individual students and of the class as a whole and to remedy weak spots. Phase II will be scoring the exam, a massive production. 5,000,000 exams are taken in early may and need to be graded by mid-June. Challenges: (1) how do we know the exams are being scored reliably and (2) how can the scoring be reported in a coherent way to the test takers. Sal was surprised that FineTune is also in the classroom helping teachers assess learning. FineTune also has a teacher development portal with short videos from master teachers on how they teach each particular topic. Its competency based and allows teachers to earn credit for professional accreditation. FineTune’s pedagogical approach will be used in all 36 AP Exams including the exam in calculus FineTune is collaborating with a small educational publisher to deploy its platform in support of teachers in the classroom outside the context of the AP Exam. Steve Shapiro is not big on the “individualized student journey”; like most educators he believes there’s more value in helping students learn in collaboration with their peers. Tech world is fascinated with individualized learning; educators are not. Rubrics are a set of expectations for student learning; FineTune has pioneered the digital rubrics to empower educators to be more effective at teaching. This also empowers students to understand what is expected. CFA Exam and the Bar Exam are on Steve’s prospect lists. Sal asks for your review of the podcast. The future of FineTune, AI enhancement of the human workflow in education. FineTune is integrating existing AI resources to automate the more mundane aspects of evaluation open responses to questions. Steve thinks the winner is this space will be taking a hybrid approach; using AI where it can help and having humans do the more subtle aspects of the assessment. Example: AI can now discern if there are supporting arguments for a position but will likely always struggle to understand the voice of the writer. Estimates indicate that FineTune’s platform can save teachers 40 to 50% of the time they spend correcting essays. This means teachers can assign more essays. It’s a force multiplier for teachers. Finding your calling: as a high schooler, Steve worked at a local delicatessen that made all its food from scratch and he was captivated by the idea of running a restaurant. One of his father’s students had gone on to the hotel school at Cornell. Steve and his dad went up to Cornell and visited and he loved the hotel school. In the early 1980s when Steve went to the Hotel School at Cornell, entrepreneurship was not yet cool, but there was a strong entrepreneurial spirit in the hotel program. In those days, people coming out of an Ivy League school looked for safe careers in large companies, startups were not an option for most graduates. A required summer internship exposed Steve to the risks of the restaurant business and dissuaded him from that career path as an owner. Working in the hospitality industry instilled in Steve the importance of pleasing your customer; it now informs his approach to product management. Working at a large bank as a credit analyst after business school convinced Steve that banking was not for him. While on a hiatus from graduate school at Harvard, Steve’s wife was working for a company that taught brought in foreign students to Boston. She convinced him he could start a similar business an be really good at it with his background in hospitality. This idea became American Learning, Steve’s most successful venture. Steve emphasizes that a lot of his success was due to lucky timing; he caught the start of a wave of foreign students wanting to come to the US to study. Good timing is everything in business. Focused on four-week stays and for students mostly from Japan. Had so much business they could almost not accommodate all the students who wanted to come. Being at the right place at the right time with the right skills led to a big success. Two-sided market: American kids teaching English to Japanese kids created an inter-cultural experience for local youth while serving foreign students. American Learning generated an unexpected benefit of wonderful good-will between Americans and Japanese people, frequently bypassing negative media stereotypes. Loads of positive unexpected benefits from intentional decisions that achieved their aim and got an additional unplanned bonus. Social impact imperative. Next business was tutoring for kids in poor neighborhoods. Provided parents with formation to help parents navigate the school system for the benefit of their kids. Third business was a workforce training. Helping blue-collar workers to transition to white-collar jobs. Cornell’s hotel wine courses and beer courses; highly popular electives! Steve’s best job ever was being a teaching assistant to a multi-hundred student wine course. Had to manage wine sampling and (boo-hoo) deal with the left-overs! Steve also learned computer programming, accounting and a bunch of other practical disciplines at the Hotel School. Steve is a big believer in bootstrapping your business and raising money only if you really must. He mentioned “The Millionaire Next Door” by Thomas J. Stanley as providing the surest way to wealth. Steve is a member of Launchpad Venture Group (a leading angel group in Boston) and Red Bear Angels (Cornell’s angel group). Involved in LearnLaunch, America’s premier ed-tech accelerator in Boston. Steve is also a fan of “Never Eat Alone” by Keith Ferrazzi, the best book on business networking. If you get in the habit of helping others amazing things come back to you. Steve’s advice to first-time founders: really bone up on the competitive landscape to understand what your unique advantage your business can offer customers. He sees a lot of pitches in which not enough attention is given to the competitive matrix. Watch the Bill Gross video on startup success. Be sure to go into entrepreneurship for the right reasons; job avoidance is not a good reason. Bootstrap as much as you can; it’s easier than ever to do that. Once you have real data on your business investors will be chasing you.

Stephanie Casper is currently Vice President Originations at CoreVest Finance. She has been with CoreVest (formerly Colony American Finance) since 2015 when she joined the firm to manage the Bridge lending business. After graduating from The Hotel School at Cornell University, Stephanie earned her MBA at UNC Chapel Hill. Her career path has included operational management and executive level positions at companies such as GE, Marriott International, and Green Street Advisors. Originally from the Boston area and now living in Southern California, Stephanie is a die-hard Boston sports fan still basking in the Red Sox 2018 World Series and the Patriots Super Bowl 53 wins. She is a certified mat and reformer Pilates instructor, enjoys spinning and is a novice Crossfit athlete. In her spare time she enjoys shoe shopping, reading, and cooking with her husband. What you’ll learn about in this episode: How Stephanie comes from the “equity side of the equation” prior to becoming a loan officer, and how that really helps her perspective in helping Investors. How CoreVest is considered “Medium Money” which falls between conventional or bank financing and hard money, and how that can be a real advantage in getting deals financed! Stephanie goes through in great detail about their comprehensive and extremely competitive options on short term financing for literally any number of units- from 1 and up! How they can help with Rehab and Ground up construction projects! The BEST option for multifamily loans between $500K to $1M- Lane is shocked to hear about this one! Stephanie discusses their very flexible and competitive portfolio/blanket loan. Hear the incredible story of how Stephanie recently helped the host of the show Flip or Flop (Tarek El Moussa) with some great financing for his portfolio! And much, much more!

Sabine Egberts studeert aan de hotelschool en vindt een stageplek in Figueres, Spanje. Onder haar medestudenten staat het hotel bekend als Fawlty Towers.

In our third episode of Fresh from the Hill, we hear from Stephen Hall, co-founder of Tinker Coffee Co., a specialty coffee roaster in Indianapolis, Indiana. Steve will talk about his time at Cornell in the Hotel School, starting out in the wine industry and how he eventually made the transition to the coffee world, the nuance of coffee flavors, how hospitality is connected to every aspect of business, and the best way to get a great cup of coffee (HINT: invest in a good grinder!) Learn more about Tinker Coffee. Hosted by Alex Zalben '99. Created and produced by Amanda Massa. Music by Kia Albertson-Rogers '13. 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.

Al op jeugdige leeftijd blijkt Theo Inniger geknipt te zijn voor een carrière in de horeca. Op verjaardagsfeestjes van de familie loopt hij te bedienen in een veel te groot rood jasje van zijn broer met een wit kelnerservet over zijn arm. Oom John Eijlders, van het gelijknamige cafe aan het Leidseplein in Amsterdam, adviseert zijn ouders om hem naar een hotelschool in het buitenland te sturen. Theo gaat eerst naar een opleiding in Zürich en daarna naar de Hotelschool in Lausanne. Na afronding van zijn dienstplicht gaat hij werken in de receptie van Hotel Pulitzer in Amsterdam. Na diverse interne promoties wordt hij op 34 jarige leeftijd aangesteld als directeur van het hotel. Bij gebrek aan enige activiteiten in de zomermaanden in Amsterdam en uit liefde voor de klassieke muziek, die hem van huis uit is meegegeven, bedenkt hij samen met Hans Duijf, destijds pianohandelaar en restaurateur van oude instrumenten, het Prinsengrachtconcert. Inmiddels 35 jaar later is het Prinsengrachtconcert een instituut van formaat en één van de best bekeken klassieke programma?s op de televisie.

Al op jeugdige leeftijd blijkt Theo Inniger geknipt te zijn voor een carrière in de horeca. Op verjaardagsfeestjes van de familie loopt hij te bedienen in een veel te groot rood jasje van zijn broer met een wit kelnerservet over zijn arm. Oom John Eijlders, van het gelijknamige cafe aan het Leidseplein in Amsterdam, adviseert zijn ouders om hem naar een hotelschool in het buitenland te sturen. Theo gaat eerst naar een opleiding in Zürich en daarna naar de Hotelschool in Lausanne. Na afronding van zijn dienstplicht gaat hij werken in de receptie van Hotel Pulitzer in Amsterdam. Na diverse interne promoties wordt hij op 34 jarige leeftijd aangesteld als directeur van het hotel. Bij gebrek aan enige activiteiten in de zomermaanden in Amsterdam en uit liefde voor de klassieke muziek, die hem van huis uit is meegegeven, bedenkt hij samen met Hans Duijf, destijds pianohandelaar en restaurateur van oude instrumenten, het Prinsengrachtconcert. Inmiddels 35 jaar later is het Prinsengrachtconcert een instituut van formaat en één van de best bekeken klassieke programma?s op de televisie.

On the In Vino Fabulum (#InVinoFab) podcast, episode no. 14 we tantalize your taste buds with a wine pairing lesson from a certified sommelier and educator, Cheryl S. Stanley. We figure out how to best differentiate wine by color, taste, and learn how she wants to being a culture of care to restaurants and the service industry with her own consulting business.Cheryl is a lecturer in food and beverage management at The Hotel School, Cornell SC Johnson College of Business. She received her Master of Science degree from Texas Tech's College of Human Sciences in Hospitality and Retail Management and her Bachelor of Science degree from Cornell University's School of Hotel Administration. Stanley's primary area of teaching is Beverage Management within food and beverage operations. She is also founding partner in a consulting company which focuses on beverage menu development, service standards, and employee training. Her previous work experience includes managing restaurants and beverage programs for Four Seasons Hotels and Resorts and independent restaurants, as well as a wine retail store in California. Stanley is a Certified Sommelier with the Court of Master Sommeliers, Level 3 with Honors from the Wine and Spirits Education Trust, Bar Smarts Advanced from Bar Smarts, and a Certified Specialist of Wine from the Society of Wine Educators. She is the faculty advisor for Cornell Cuvee, the blind wine tasting competition team, which has won first place at multiple international wine competitions. In 2017 she was selected as one of Wine Enthusiast Magazine's 40 under 40 Tastemakers.Website: https://sha.cornell.edu/faculty-research/faculty/css14 CU Article: Cheryl Stanley's winning Ways with wine https://sha.cornell.edu/businessfeed/2018/03/08/cheryl-stanley-winning-wine/ WineEnthusiast 40 Under 40 Tastemakers of 2017 https://www.winemag.com/40under402017/ The Court of Master Sommeliers https://www.mastersommeliers.org/ Interested in becoming a Sommelier? Here's the Introductory Course & Examination https://www.mastersommeliers.org/courses/introductory-course-examination About the Cheryl's Course: HADM: 4300: Introduction to Wines https://sha.cornell.edu/admissions-programs/undergraduate/academics/courses/course.html?ps_course_id=351839  Reflection from a student: http://blogs.cornell.edu/lauren/2014/11/16/hadm-4300-intro-to-wines/  Test your own wine knowledge with this HADM 4300 Quizlet: https://quizlet.com/127819427/hadm-4300-intro-to-wines-prelim-1-flash-cards/  Follow the HADM 4300 on their social channels: Course Twitter handle: @cuha4300 Instagram: https://www.instagram.com/cuha4300/   The Hotel School https://twitter.com/CornellSHA  “I hope that [my students] leave my course with just an appreciation for life and food and wine.” ~ Cheryl StanleyHow to Gain Some Knowledge on Wine for Select & Discuss Wine for a Meal:-- Wine Folly https://winefolly.com/ and blog: https://winefolly.com/blog/ -- HADM 4300 Textbook: Wines for Dummies https://www.dummies.com/food-drink/drinks/wine/ & cheat sheet  https://www.dummies.com/food-drink/drinks/wine/wine-for-dummies-cheat-sheet/-- How to Order Wine When Meeting with Business Clientshttps://www.winemag.com/2015/07/15/the-business-of-wine-pairings/ -- How to Pick Wine for a Party http://guides.wsj.com/wine/entertaining-and-celebrating-with-wine/how-to-pick-wine-for-a-party/-- The Best 5 Wine Books for Beginners https://www.wsj.com/articles/the-five-best-wine-books-for-beginners-1449168856 -- BONUS LISTEN: #InVinoFab podcast episode no. 8 to learn about the world of viticulture and enology with Dr. Justine VandenHeuvel (a.k.a. @TheGrapeProf) https://3wedu.wordpress.com/2018/06/15/invinofab-podcast-no-8-learning-about-viticulture-with-thegrapeprof/ Wine Myth Busting: Q: Price of Wine - Is More Expensive Always Better?A: No. More expensive does not mean it is always better. People can be tricked into taste. Drink what you like -- that is Cheryl's rule. Here's more about the study she mentionedWhy expensive wine appears to taste better: It's the price tag https://www.sciencedaily.com/releases/2017/08/170814092949.htmHow context alters value: The brain's valuation and affective regulation system link price cues to experienced taste pleasantness. Scientific Reports, 2017; 7 (1) DOI: 10.1038/s41598-017-08080-0BONUS READ: Cheryl's Master's Thesis: Alcoholic Beverage Costing Practicesin the Hospitality Industry from Texas Tech University [PDF] https://ttu-ir.tdl.org/ttu-ir/bitstream/handle/2346/47487/STANLEY-THESIS.pdf?sequence=2 Q: To decant or not decant wine? When and why do you decant wine?A: Yes IF:  it's a young red wine that is from a moderate to warm climate that would benefit from air in order to soften the mouth feel If the wine in unfined and unfiltered, it could have sediment if the wine is old -- it depends on the type of grape: cabernet sauvignon, nebbiolo, merlot, some syrahs, etc. or a pinot that is old might throw sediment so you can decanter to remove the bitter chunks. If the wine is young and their reds do well with decanting for air, e.g. local Cornell University alumni vineyard: Turley Wines: http://www.turleywinecellars.com/  How to Serve Wine 101: Why and When to Decant https://www.winespectator.com/webfeature/show/id/how-to-serve-wine-decanting Why and When Do We Decant Wine https://vinepair.com/wine-101/wine-decanting-guide/ Length of Time to Decant, suggestions from Wine Folly: https://winefolly.com/tutorial/how-long-to-decant-wine/ Q: Can you bring your own bottle of wine to a restaurant and just pay the corkage fee? A: It depends. Some restaurants allow this, whereas it may not be legal to bring your own alcohol due to local, state, provincial or regional laws. It's always best to ask the restaurant the following questions: (1) Do they allow corkage (if you bring your own bottle)? And (2): Are there any restrictions to corkage? Some might restrict you from bringing a bottle on the restaurant's wine list. Often you can do this in a number of wine regions and areas, but it's always good to ask when in a new area.  Some food places do this to enjoy the local wine countries, for example FLX Wienery https://flxwienery.com/ is one in IthacaSome of Cheryl's Favorites:WINE: Based on her own origins and the emotional connection, she likes California Zinfandel; 2015 "three" Zinfandel Old Vines Contra Costa County http://www.threewinecompany.com/zinfandeloldvines.html CURRENT WINE IN HAND: Cotes de Provence rosé http://www.domaine-des-tournels.com/en/cotes_de_provence/vignoble/cotes-de-provence-rose MOVIES: Sideways (2004) https://www.imdb.com/title/tt0375063/ Big Night (1996) https://www.imdb.com/title/tt0115678/ BOOKS: The Sign of the Grape and Eagle by Daniel Deckers http://www.frankfurt-academic-press.de/2018/04/18/daniel-deckers-the-sign-of-the-grape-and-eagle/Wine and War: The French, the Nazis and the Battle for France's Greatest Treasure https://www.amazon.com/Wine-War-Frances-Greatest-Treasure/dp/0767904486 Top Producers of Wine in the US: https://www.winesandvines.com/template.cfm?section=widc&widcDomain=wineries Core Winery http://www.corewine.com/ Finger Lakes Wine Country  http://www.fingerlakeswinecountry.com/ The Society of Wine Educators http://www.societyofwineeducators.org/ Interested in learning online about wine?eCornell Wine Course to be developed here soon: https://www.ecornell.com/ Is there something else you'd like to learn about wine? Do you have someone we should interview next for the pod? Let us know. We'd love to hear from you about whose story we should share on a future #InVinoFab episode. Send us love, suggestions, and comments to: invinofabulum@gmail.com Connect with the #InVinoFab Podcast: Hosts: Patrice (@profpatrice) & Laura (@laurapasquini); pronouns: she/her Twitter: https://twitter.com/invinofab Instagram: https://www.instagram.com/invinofab/ 

Sander Lusink (38), brand director en mede-eigenaar van OGER, de luxe herenmodezaak aan de Amsterdamse PC Hooftstraat. Hoe word je succesvol ondernemer in de Retail? Sander Lusink deelt vijf ondernemerslessen. #1 Team work makes the dream work. Je kunt het nooit alleen, zorg dat je de beste mensen om je heen verzamelt in het bedrijf.‘Ik ben zelf een creatief persoon, maar een bedrijf hangt vast aan meerdere factoren, zoals financiën en sales. Als je mensen met die kwaliteiten om je heen verzameld, dan creëer je samen iets wat de markt wil. Ik ben ervan overtuigd dat je nooit iets echt helemaal in je eentje kan. Je moet elkaars talent gebruiken, maar niet op elkaars stoel gaan zitten' #2 Service, alleen met goede service blijven de klanten terug komen‘Ondanks alle lage prijzen die te vinden zijn op internet kiezen klanten uiteindelijk altijd voor comfort. ‘Ze komen voor jou', is dan ook altijd wat ik mee geef aan mijn personeel. De reden dat klanten blijven komen is vanwege de gastvrijheid en gezelligheid. Van mijn mensen wil ik ook dat, wanneer er iets fout gaat, ze geen discussie voeren met de klant, want elke discussie is een verloren klant. Wij zijn altijd op zoek naar mensen met het “OGER-DNA”, waarbij mensen van de Hotelschool misschien nog wel beter bij ons passen dan echte textiel-kenners.' #3 Stel je kwetsbaar op, erken als je iets niet weet of kan. Wees niet bang om advies te vragen, ook van je eigen personeel‘De tijd van ‘ik kan alles' is voorbij. Je moet het samen doen om tot een succes te komen. Je kan fouten bij kritische klanten voorkomen door je kwetsbaar op te stellen naar collega' door ze om hulp te vragen. Schaam je hier niet voor en zet je ego opzij.' #4 Innovatie, zorg dat je elk jaar minstens op één vlak innoveert in je bedrijfIn mijn bedrijf organiseer ik de innovatie door lange dagen te maken en bij rustige momenten, zoals op het einde van de dag, een van onze winkels binnen te lopen met de vraag: ‘hoe was je dag?' Ik schrijf al m'n bevindingen op en zorg dat er iets mee gedaan wordt. #5 Houd contact met de werkvloer, praat met iedereen, vooral met de verkopers, maar ook met bijvoorbeeld de vrachtwagenchauffeur en de schoonmakers.Op de werkvloer hoor je de dingen die er toe doen en op die plek heb je het echte contact met de klant. Van bijvoorbeeld een vrachtwagenchauffeur of schoonmaker hoor je net andere dingen die met de zaak te maken hebben, maar die net zo belangrijk zijn om iets mee te doen.

Sander Lusink (38), brand director en mede-eigenaar van OGER, de luxe herenmodezaak aan de Amsterdamse PC Hooftstraat. Hoe word je succesvol ondernemer in de Retail? Sander Lusink deelt vijf ondernemerslessen. #1 Team work makes the dream work. Je kunt het nooit alleen, zorg dat je de beste mensen om je heen verzamelt in het bedrijf.‘Ik ben zelf een creatief persoon, maar een bedrijf hangt vast aan meerdere factoren, zoals financiën en sales. Als je mensen met die kwaliteiten om je heen verzameld, dan creëer je samen iets wat de markt wil. Ik ben ervan overtuigd dat je nooit iets echt helemaal in je eentje kan. Je moet elkaars talent gebruiken, maar niet op elkaars stoel gaan zitten’ #2 Service, alleen met goede service blijven de klanten terug komen‘Ondanks alle lage prijzen die te vinden zijn op internet kiezen klanten uiteindelijk altijd voor comfort. ‘Ze komen voor jou’, is dan ook altijd wat ik mee geef aan mijn personeel. De reden dat klanten blijven komen is vanwege de gastvrijheid en gezelligheid. Van mijn mensen wil ik ook dat, wanneer er iets fout gaat, ze geen discussie voeren met de klant, want elke discussie is een verloren klant. Wij zijn altijd op zoek naar mensen met het “OGER-DNA”, waarbij mensen van de Hotelschool misschien nog wel beter bij ons passen dan echte textiel-kenners.’ #3 Stel je kwetsbaar op, erken als je iets niet weet of kan. Wees niet bang om advies te vragen, ook van je eigen personeel‘De tijd van ‘ik kan alles’ is voorbij. Je moet het samen doen om tot een succes te komen. Je kan fouten bij kritische klanten voorkomen door je kwetsbaar op te stellen naar collega’ door ze om hulp te vragen. Schaam je hier niet voor en zet je ego opzij.’ #4 Innovatie, zorg dat je elk jaar minstens op één vlak innoveert in je bedrijfIn mijn bedrijf organiseer ik de innovatie door lange dagen te maken en bij rustige momenten, zoals op het einde van de dag, een van onze winkels binnen te lopen met de vraag: ‘hoe was je dag?’ Ik schrijf al m’n bevindingen op en zorg dat er iets mee gedaan wordt. #5 Houd contact met de werkvloer, praat met iedereen, vooral met de verkopers, maar ook met bijvoorbeeld de vrachtwagenchauffeur en de schoonmakers.Op de werkvloer hoor je de dingen die er toe doen en op die plek heb je het echte contact met de klant. Van bijvoorbeeld een vrachtwagenchauffeur of schoonmaker hoor je net andere dingen die met de zaak te maken hebben, maar die net zo belangrijk zijn om iets mee te doen.

Today's guest, Geetanjali Tandon, has a lot to say -- about FP&A, IT, women in finance, cooking ... even Lego. She's a well-known presence on finance social media, constantly blogging, tweeting and authoring articles.  Geetanjali, who is Global IT Finance Lead for Monsanto, talked to AFP Conversations about her current role and the challenges she faces, why she's so active on social media, her interest in promoting women in finance, and her position as a Lego coach. That’s right, Lego coach.  

Welcome to the 12th CONKERS’ CORNER. In this interview I have the pleasure of speaking with Nicolas Marx @marxnd on Twitter. After completing his Apprenticeship in the Hospitality Industry, Nicolas went onto study at Hotel School in Germany. It was during this time that he became curious as to where those in Hotel investing and Operations got their funding. His curiosity led him into the Investment Industry firstly with Merrill Lynch in Commodities trading & Retail Brokerage. Then with Credit Suisse (First Boston) in their Mergers and Acquisitions Team and Private Equity specialising in the Real Estate and Hospitality Sector. Nicolas states that the first stock that he held was HOST MARRIOTT. He explains that he was gifted 100 shares as a young man from his Dad. Although he describes himself as a contrarian that likes high risk, decades on and many share-splits later Nicolas still has Marriott stock in his long-term portfolio. When First Boston was dismantled, Nicolas decided to set up his own shop. The year was 1997 and aged just 30 years of age Nicolas set up NMCO, his very own Boutique Investment Bank. Which he describes as being “in the intersection between Investment Banking and Private Equity”, specialising in Turnaround, Restructuring and Structuring. Nicolas’s passion for Corporate Finance, Private Equity, Real Estate and the Hospitality Industry leads him to travel globally. It is just as well that he speaks Spanish, English, German and Italian. AGILIENCE who measure professional influencers have rated Nicolas within the Top 100 Private equity fund authorities, covering also Private equity and Mergers & Acquisitions. Nicolas recommends that all those that are interested in successful long-term investing should read the memos from Howard Marks of Oaktree Capital Management. Nicolas is a vastly experienced and accomplished Private Equity investor and he stresses the importance of “Second Level Thinking” and questioning everything. Listen now to gain insights into how he uses in depth research to run his Boutique Investment Bank and Fund, learn also from the lessons in his investing journey.

In order to design an immersive, next generation facility that can help people rejuvenate, re-contextualize their lives, align more closely with their purpose, and rediscover the richness of the human experience, you need to cover a lot of ground.  This week’s guest, Jim Grapek, covers a lot of ground – ground that is being reflected in his start-up, The Pavilion: A stunning, 21st century lifestyle center “delivering the best that science and humanity has to offer, to enable people to live healthier, happier, and richer lives.”  Part of Jim’s mission: To develop a better way to practice healthcare, in part based around the ability of the latest, bio-resonance biofeedback devices and genomics testing to assess health stressors before they become symptomatic. Along with his medical partner, Dr. Mark McClure of National Integrated Health Associates  http://www.nihadc.com/, one of the largest integrative practices on the East Coast, they will be introducing ‘version 1.0’ of American New Medicine into their practice next month.  Jim’s skill sets include restaurant operator, award winning producer, certified biofeedback practitioner, martial arts practitioner (black belt), and metaphysician (with advanced BioGeometry skills). Jim says he is driven by his inner voice and passion – though he adds that a daylight UFO encounter as a teen might also have something to do with it.  Jim earned his master’s in business from Cornell’s renowned Hotel School, and is always on the lookout for like-minded partners to help take The Pavilion to the next level. At the top of the show, it's Anastasia's Starseed News, bringing topics you won't hear on mainstream news! Two Starseed Quests upcoming! March 17-20 and May 19-22. Write to crystals at starseedhotline dot com for more info.

Les Roches International School of Hotel Management is ranked by luxury hotel hiring managers among the top three hospitality management schools in the world as a training ground for international careers (TNS Global Survey, 2013). Les Roches is renowned for its Swiss standards of excellence, entrepreneurial spirit and innovative programs. It has a global reach, with campuses in Switzerland, Spain, China and Jordan, and students from more than 90 countries. Glenn finds out about the school's famous grads, why working in a career at luxury hotels is amazing, how they teach innovation and lots more. But first, Glenn and Bruce Ford share their thoughts on the holiday season and lots of other fun chatter about the future state of the industry. Will there be too may hotels? Will hotels cost more or less for customers in 2017? And will hotels be more expensive to buy in 2017? Find out! Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Find Bruce Ford on Twitter @BFinNH, and learn more at www.lodgingeconometrics.com Send your comments and questions to to Glenn@rouse.media.  Follow Glenn @TravelingGlenn Learn more at http://novacancy.libsyn.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Alain Coumont is a Belgian chef and restaurateur, and founder of Le Pain Quotidien. Coumont is the son and grandson of grocers. His grandmother ran a hotel in front of the train station in Huy, Belgium. As a child in Belgium, Coumont spent countless hours perched on a chair, watching his grandmother make bread. Then, in 1977, after a voyage to the United States, where he was impressed by the success of Michel Guérard, he abandoned his classical studies and enrolled in the Hotel School of Namur in Belgium. After graduating, Coumont worked in a number of highly regarded restaurants including Michel Guérard, Georges Blanc, and Joel Robuchon. However, as a young chef in Brussels, Coumont could not find the right bread for his restaurant. Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood. Today, Le Pain Quotidien has grown into an international chain operating in many countries around the globe. It sells organic bread and cakes in a homey, rustic style, focusing on their communal table and their simple, elegant boulangerie fare. Learn more from the founder of such an impactful chain in this week’s special episode of Evolutionaries! This program has been sponsored by GreatBrewers.com. “In people’s minds bread was cheap. When bread regulation came, people came to see the “100 dollar” loaf. It helped the business and it was a fair price.” [14:10] — Alain Coumont on Evolutionaries