Editorial Board   Guest Author

Ms. Gioia

Joyce Gioia

CEO, Employer of Choice International, Inc.

Joyce Gioia is a workforce futurist concentrating on relationship aspects of the future. This arena includes workforce and workplace trends, as well as consumer, education, and business-to-business trends. Ms. Gioia is also CEO of Employer of Choice International, Inc., a distinction earned only by companies whose leadership, culture, and best practices attract, optimize, and hold top talent. Employers of Choice® enjoy "a higher level of performance, greater workforce stability, and the level of continuity that assures preservation of the knowledge base, customer loyalty, employee satisfaction, and stronger profits". Ms. Gioia has also co-authored five books which are focused on what employers must do to attract, optimize, and hold onto their best employees. A respected professional speaker and trainer, Ms. Gioia has earned the designations Certified Management Consultant, the highest certification granted by The Institute of Management Consultants, and a Certified Speaking Professional, the highest certification granted by The National Speakers Association. She is also a Founding Member of the Association of Professional Futurists and serves on their Board of Trustees. In addition, Ms. Gioia is a Legacy Professional Member of the National Speakers Association and has spoken for every major hotel brand worldwide and many independents from Macau to Memphis and from San Paulo to Port Louis, Mauritius. In 2013, she was sponsored by Marriott to speak at the Innovations in Business Travel Conference in Moscow. Ms. Gioia has spoken on 7 Continents, in 22 countries, and in 47 states. She has appeared on local and national television over 60 times in the last 2 years and recently launched her own TV program in Austin, called Looking Forward with Joyce Gioia. Ms. Gioia holds a bachelor's degree in languages and mass communications from The University of Denver and a masters in Business Administration (specializing in Marketing) from Fordham University. She also holds masters degrees in Theology and Counseling from The New Seminary. Regularly quoted in the media on a variety of workplace topics, Ms. Gioia is listed in Who's Who in America, Who's Who in the East, and the International Who's Who of Business Executives.

Please visit http://www.hermangroup.com for more information.

Ms. Gioia can be contacted at 336-210-3548 or joyce@hermangroup.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.