Mr. Murphy

Dave Murphy

Training Director

N-Hance Revolutionary Wood-Renewal

Dave Murphy has been with N-Hance Revolutionary Wood-Renewal, the national partner of The Home Depot for the refinishing of hardwood floors and kitchen cabinets, for more than 15 years. He has been the Training Director for N-Hance Wood-Renewal for the past eight years. As the Training Director his responsibilities include conducting a 10-day course with new franchise owners. Over the course of two weeks, he educates new franchisees on wood floors and cabinets, covering everything from different wood species, the history of wood and different techniques of wood refinishing.

Training courses conclude with the successful completion of four in-home projects that include two wood flooring and two cabinet jobs. As of 2014, Mr. Murphy has now joined the Franchise Operation Team for the company. His role for Franchise Operations is to coach franchisees on best practices to running a successful business and teaching them turn it into a profitable business.

Prior to working with N-Hance, Mr. Murphy was the trainer for the national franchise Chem-Dry, the world’s largest carpet cleaning company, for four years. Once Mr. Murphy saw the success of the prototypes of N-Hance Wood Renewal in Utah and Seattle, Washington and the brand started to franchise in 2001, he opened up his very own N-Hance in Sandy, Utah. When he and his family chose to move back to the northern part of Utah, he sold his N-Hance Wood Renewal franchise to join the company’s corporate office.

Even with 15 years in the industry, Mr. Murphy regularly attends sand and refinish schools and coating classes where he continues to pick up unique techniques to share and teach in his thorough training sessions. Mr. Murphy is instrumental in developing the courses and training sessions that will a part of the N-Hance Wood Renewal’s annual national convention. The courses can range from business development to implementing new products and techniques. Overall, Mr. Murphy is a business man who not only makes sure he is knowledgeable on the latest trends in the industry but he enjoys teaching and sharing his expertise with others that have the same passion.

Please visit www.nhance.com for more information.

Mr. Murphy can be contacted at 435-890-1000 or dave.murphy@nhance.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.