RE: Tebow Aura
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Dear Mr. Nyman,
An excellent article… period! I can only hope that the hotel management system takes a good look at this article and contemplates its meaning for not only long term profitability, but for long term recognition of excellence. Because that is what a true team delivers.
“An employee can create great service, but only a team can create a great experience”.
Thank you very much for your time.
Posted by: David Jones
Email: courteousactions@gmail.com
1/17/2012
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RE: Trend Watch 2012
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Excellent article Glenn! Both well thought out and presented!
Thank you!
Posted by: Ann Rommel
Email: ann@freshends.com
1/4/2012
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RE: Pet Peeves 2011
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Great article, Glenn. Actually, all your articles are great but this one is just a bit better. You said all the same things that I wish I had the nerve to say....so you must be very smart! BTW, good luck getting thru security the next time you travel. Those guys read these articles. You're my hero for complaining but I'm afraid you are now a marked man. Good Luck!!
Posted by: Mrs. Christy Winter
Email: cwinter@aptations.com
12/30/2011
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RE: Green Meetings Mean Business
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This is an exceptionally well written summation of the current situation regarding Green Meetings!
11/29/2011
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RE: Food For Thought – Or Thought For Food
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Mr. Nyman,
Thank you for writing such a great article. Our experience in predicting demand is by listening to our clients. As a conference center, meeting planners emphasize a great importance on food flexibility and as you mentioned the thought process behind the food. Some of our recent food and beverage initiatives have stemmed from feedback of guests and meeting planners as well as our civic duty to operate more sustainably.
Relating back to our point about the thought process behind the offering, our first campus-wide initiative focuses on Food for Thought, which is the study of food proven to enhance meeting performance. A list of these foods include water, spinach, energy bars, Greek yogurt, boiled eggs and dark chocolate as well as timing.
By offering a paired-balance of complex carbohydrates and proteins, breakfast options such as whole wheat muffins and eggs, provide attendees a boost to start their day and enhanced cognitive abilities. Types of foods that previously made up most of our break stations (and still do at many hotels and conference centers) included cookies, brownies, large Danishes and other items that our own Executive Chef Craig Mason categorizes as “the ultimate sugar rush before the 2:00 meeting blues.” We still offer these items on our break stations in addition to boiled eggs and trail mixes, but their in smaller quantities to help attendees sustain energy levels without crashing.
Other sstudies that have been applied to our meals include serving lean meats like chicken and fish at lunch; these contain tyrosine, a building block of neurotransmitters that create energy, alertness and motivational behavior.
Your second point about how the food is being prepared, leads me to our farm to table program. By sourcing local produce that is within 150 miles of our conference center, we can offer food with the most nutritional value, relevant to our food for thought program. However, since the food is local, it’s typically fresher and as a result, it tastes better and requires very little added ingredients (hold the stick of butter, please).
If you're interested in reading our food for thought white paper, we focused on how to enhance meeting performance through foods and timing as well as featured research from from Andrea Sullivan, an organizational psychologist and studies from Executive Chef Craig Mason of The National Conference Center: http://www.conferencecenter.com/media/docs/pdf/FoodforThought.pdf
Thank you again for the article and your time.
Posted by: Ms. Sarah N Vining
10/31/2011
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RE: Food For Thought – Or Thought For Food
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Dear Mr. Nyman,
Thank you for this article. As with the many like articles in many past years, the hotel industry simply ignores what the masses (their customers) want. And it isn't brain surgery either.
I consider it simple math: a quality product, plus a fair (not over, not under) price, plus EXCELLENT service (well trained knowledgeable servers) equals, out of town occupants eating multiple times and locals returning regularly.
And again, the economy has very little to do with it. Three or four restaurants in my area have been packed most nights for years, including during the "bad" economy. They may have had to make a few adjustments, but they are still packed. The restaurants that closed because of the "bad economy" were most likely doing a poor job, otherwise they would be open; with a few exceptions I'm sure. The money is there.
Unfortunately almost all hotels offer over priced poor or average quality meals and DO NOT properly train their servers and bartenders. Why pay $15 for a club sandwich when you can go to Denny's and receive the same thing for about $6.
I read an article here (I think) about how the average consumer is much smarter then 30 years ago. I feel the consumer is smarter, but more importantly, I believe they are tired of paying for something that just isn't worth it. They will still spend that same amount, but at an establishment that will offer them a fair (better) deal.
The diner is looking for a quality experience which includes product, service, ambiance, cleanliness and service (yes, said twice). And even in a down economy, will spend a little more for it when that WOW factor is involved.
Thank you very much for your time.
Posted by: David Jones
Email: courteousactions@gmail.com
10/20/2011
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RE: Tradeshow Game Changer- Introducing HI Connect Design
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Congratulations on the EXTRAORDINARY INDUSTRY INNOVATION!! Hoteliers and manufacturers in a fruitful collaborative partnersh fulfilling mutually desired outcomes!It is destined for much success!
Posted by: Mr. Peter Schor
Email: pschor@dynamicresultsinc.com
10/13/2011
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RE: Tomorrow’s Future Is Today, You Can Bet On It!
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First, thank you for your article, it did have some interesting notes.
Second, you mentioned the economy again (in another article you wrote) and how that has something to do with quality. A bad (or good) economy has nothing to do with a quality experience or product in any business. The 'bad' economy is an excuse that many business' use to excuse themselves of bad services.
Third, when individuals (parents or students themselves) ask me about the hotel or restaurant industry, I tell them that it's an okay job for a while but NOT to make it a career. Get a BA in business but don't waste your time with a hospitality major. And I have been saying that for many many years.
I have been in the hotel, restaurant, catering industry for 30 years and what I can say is about 95% of the places I have worked, the management are under paid, over worked and unappreciated; 30 years ago, and today.
In fact, working hard and doing the best that I could actually worked against me in many ways, with many of my jobs.
And it is so unfortunate in that the hospitality industry can be a great place to work. Twenty years ago the editor of a hospitality magazine in Australia wrote that if we don't start taking better care of our junior and middle managers, all the quality personnel will move on to other industry's. I have a copy is you like.
And with that young man you mentioned, I noticed he worked for "many" different places, not just a few in a short amount of time and is now out of the business. That tells me a lot.
Thank you for your time.
Posted by: David Jones
Email: courteousactions@gmail.com
10/8/2011
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