Mr. Pageler

Ranney Pageler

Vice President of Fraud Investigations

EMPLOYERS

Ranney Pageler, Vice President of Fraud Investigations for EMPLOYERS, which specializes in providing workers’ compensation insurance for small businesses, is a 25-year veteran of insurance fraud investigations and leads the company’s Anti-Fraud Program efforts. He is an expert on workers’ compensation fraud and supports agents in their efforts to help policy holders best prepare against fraud, which can have long-term negative effects on their businesses.

In addition to his anti-fraud efforts on behalf of EMPLOYERS policyholders, Mr. Pageler also spent nearly two decades in law enforcement. Mr. Pageler’s workers’ compensation fraud investigations have resulted in more than 750 criminal prosecutions in 23 states, including the first criminal prosecution for workers’ compensation fraud in a number of states.

His successful cases have been featured on such television news programs as NBC Dateline, ABC Primetime Live, the CBS Evening Network News, A Current Affair, Hardcopy, Real TV and in a five part special news report on cable giant WGN-TV Chicago. He currently serves as chair of the Property Casualty Insurers Association of America (PCI) Fraud Committee.

Please visit http://www.employers.com for more information.

Mr. Pageler can be contacted at 800-750-3939 or fraudfighters@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.