Mr. Mayne

Lonnie Mayne

President

InMoment

Lonnie Mayne has dedicated his career to helping companies drive bottom-line results by transforming their way of doing business from the status quo, to a high-performance, customer-centric model.

Currently president at InMoment, a customer experience optimization platform, Mr. Mayne is charged with building a people-centered culture with the company’s internal “customers” (our employees), as well as with their 350 global clients.

His professional journey includes running worldwide sales & marketing operations and serving on international boards of directors. The companies he has worked both for and with include some of the largest and most successful brands in a variety of ultra-competitive industries, including retail, food, technology, and sports entertainment.

Mr. Mayne's expertise in building wildly prosperous, customer-centric organizations is in high demand, and he spends a good portion of his time consulting with C-level executives and speaking publicly.

He pioneered the Red Shoes Experience concept, and uses that platform to inspire others to create and deliver authentic, memorable relationships. Lonnie’s laser focus on the customer is driven by decades of experience and a deep belief that centering business around human beings is what drives good companies to become great.

Mr. Mayne can be contacted at 801-263-2333 or lmayne@inmoment.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.