Ms. Benjamin

Beth Benjamin

Senior Director of CX Strategy Research Group

Medallia

Beth Benjamin is the senior director of Medallia’s CX Strategy Research group. She has more than 20 years of experience conducting research, teaching and writing in the field of organizational science.

Formerly the head of the Stanford Graduate School of Business’ Center for Leadership Development & Research and the Stanford GLOBE Initiative, Ms. Benjamin has led research and consulting projects for large organizations, small startups, nonprofits and professional services firms, often on an international scale. Previously, she was an organizational behaviorist at the RAND Corporation, where she conducted research in the areas of human resource strategy, implementing large-scale change, and employment law.

During that time she also held a joint appointment at the University of Southern California’s Marshall School of Business. Ms. Benjamin has authored a number of articles published in both scholarly journals and the applied business press.

She earned her Ph.D. in Business Administration (Organizational Behavior) from Stanford University; M.A. in Industrial/Organizational Psychology from the University of Maryland; and B.A. from Cornell University.

Please visit http://www.medallia.com/resource/engaging-customers-through-social-media-making-it-operational/ for more information.

Ms. Benjamin can be contacted at 650-321-3000 or bbenjamin@medallia.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.