Mr. Bridwell

Tony Bridwell

Partner and Practice Leader

Partners in Leadership (PIL)

Tony Bridwell is a Partner and Practice Leader for Partners In Leadership with nearly three decades of executive leadership experience. Most recently serving as the Chief People Officer of Brinker International (the parent company of Chiliís and Maggianoís restaurants), Mr. Bridwell is a highly recognized thought leader in corporate culture, L&D, and human resources, being named 2015 HR Executive of the Year by DallasHR (the local SHRM affiliate) and also receiving the 2015 Strategic Leadership Award from Strategic Excellence HR.

Mr. Bridwell began working with Brinker in 2009 as a consultant representing Partners In Leadership. Beginning in 2009, Brinker and its restaurants were facing a tough economy. Under his leadership and using the Partners In Leadership approach, Brinker reversed poor engagement, low retention, and high costs and ultimately transformed its culture into a powerhouse resource, delivering high stock prices, best-in-industry employee engagement, and high customer satisfaction levels. Based on this success and demand for his deeper involvement, Mr. Bridwell joined Brinker in 2013 and soon transitioned into a key member of their executive leadership as chief people officer in 2014.

Mr. Bridwell has been a facilitator and featured speaker for audiences of several thousand people and has presented for multiple conferences and associations, including the CHRO Exchange, Dallas HR (SHRM), the HRSouthwest Conference, ATD San Diego, and the California Restaurant Association.

Mr, Bridwell is a member of the Society for Human Resource Management (SHRM) and serves on the board of directors for two non-profits: Taylorís Gift Foundation, which advocates organ donation awareness, and Unlimited Partnerships, a group dedicated to strengthening churches through the development and mentoring of future church leaders. Tony also authored the books, The Difference Maker (August 2013) and The Kingmaker (June 2016).

Mr. Bridwell can be contacted at 800-504-6070 or tonyb@ozprinciple.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. Todayís 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.