Mr. Clervi

Anthony Clervi

Vice President

UNA Purchasing Solutions

Anthony Clervi is the vice president of growth at UNA Purchasing Solutions, a Kansas City, Missouri-based group purchasing organization dedicated to helping businesses and organizations across multiple industries improve their financial and operational performance.

UNA Purchasing Solutions began in 2003, serving primarily the healthcare and education markets. Today, UNA operates with Vizient, a supply contracting company, to provide members with an extensive, competitive supply portfolio across industries. UNA Purchasing Solutions and Vizient provide members with more than $60 billion in combined annual purchasing power.

Having previously served as a business consultant for ServiceLive and a marketing manager for HomeAdvisor, Mr. Clervi provides consistent leadership and strategic direction for company success. He specializes in helping top companies, hospitality groups, and trade associations lower their operational costs and improve their supply chain management techniques. He holds a bachelorís degree in economics and finance from McKendree University.

Mr. Clerviís thought leadership has been featured in publications ranging from Chief Executive to Corp! Magazine to NonProfit PRO. His philanthropic interests include improving access to education and healthcare, and heís a proponent of expanding studentsí interest in science and technology. Within the Kansas City community, Mr. Clervi contributes to the Ewing Marion Kauffman Foundation and Special Olympics Kansas. Heís an active member of the KC Enterprise Network and supports local church organizations.

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

Mr. Clervi can be contacted at 573-999-9088 or aclervi@unapurchasing.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.