Mr. Vogt

Barry J. Vogt

Senior Vice President, Chief Claims Officer

EMPLOYERS

Barry J. Vogt is an insurance industry expert with more than 29 years of experience.

In his role as senior vice president and chief claims officer for specialty workers’ compensation insurance carrier EMPLOYERS®, Mr. Vogt leads the organization’s claim operations group and is responsible for claims strategy, medical management/managed care strategy, catastrophic claim management, fraud investigations, claim controls, regulatory compliance and subrogation effectiveness. He has helped many hotels and other small businesses with effective claims management.

Mr. Vogt holds a Bachelor of Science degree in Business Administration from the University of Nebraska and holds a CPCU Professional Designation.

Mr. Vogt can be contacted at 888-682-6671 or BVogt@employers.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.