This week’s episode of the MarketScale Hospitality Podcast takes a look at two different aspects of the hospitality industry: catering for large events and hotel security. On the surface, it feels like these topics couldn’t be more different. Surprisingly, they have more in common than it initially appears.
A certain level of expertise and precision is required for each of these jobs. One mistake can damage the reputation of a brand that has worked to establish a standard of excellence.
The Insecurity of Security
The wide range of “value adds” in all industries continues to grow on a daily basis. However, with those incremental benefits, customers have to give up more and more personal information. That presents a significant responsibility for the companies entrusted with that data. It also causes an exponential increase in the risks that the customers have to accept.
On today’s podcast, Sean Heath spoke with Alex Susskind, a professor at the Cornell Sc Johnson College of Business. They discussed the challenges companies face when handling sensitive customer data, the risks that customers have to accept, and what the future of that transaction could look like.
Is the Design of Your Favorite Restaurant Affecting Your Taste Buds?
Restaurants have long been a shared social experience, with the table acting as a central core that people gather around to enjoy a meal together and connect both visually and verbally. However, today, more and more restaurants are implementing minimalist design into their establishments, favoring sparse, contemporary décor and high, open ceilings, while eschewing the heavy curtains, carpeting, upholstery, and table cloths popular in previous decades. Sound is reflected off these hard surfaces, creating a din that makes normal conversation impossible.
Robin Volz, editor at MarketScale, joined the podcast to talk about the way a restaurant’s design can affect the sound in the space. You can read her full article on the topic here.
A Picture of Perfection and Persistence
Plenty of people know the feeling of hosting a large group of people for Thanksgiving. But what is it like to host a group of 80,000 screaming football fans? For an answer to that question we turn to Monique Boyd, Director of Special Events & Catering at AT&T Stadium. She joined the show to discuss her preparation process, explain how she trains her staff, and detail the pressure that comes with being associated with the Dallas Cowboys.
“My job is to make sure that guests walk away with the best experience,” says Monique. That’s not always easy when you’re tasked with feeding 80,000 fans, team staffs, and special guests, but overcoming challenges is something she is very familiar with.
18 years ago Monique overcame massive health concerns that left her in a coma for five days. When she woke up, she decided that it was time to find a career that she knew she would love for the rest of her life. Hear the rest of her inspiring story and expert insight on this episode of the MarketScale Hospitality Podcast.
Other Articles Mentioned
- Marriott Wants To Build Loyalty With Luxury Travelers By Providing Transformative Experiences
- Hospitality wages up by 38% as sector becomes highest riser
- US Hotel Occupancy Up 1.0 Percent to 57.3 Percent – Week Ending December 1st – 2018
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