Mr. Burgelin

Mike Burgelin

Owner and President

Employer Leasing Quotes

Mike Burgelin is the owner and President of Employee Leasing Quotes, a Nationwide PEO brokerage firm he started in 2001. Mr. Burgelin and his team help business owners reduce employment-related costs and maximize the employee relationship through PEO, ASO and HR outsourcing services. His in-depth, industry knowledge of the individual PEOs value proposition, creates a tremendous advantage for his clients. Mr. Burgelin is a recognized leader in the PEO industry and most recently a featured speaker at the annual PACE conference for the PEO industry.

Mr. Burgelin is a fully licensed insurance agent, whose skills and education have helped in saving his nationwide clients over $100 million dollars in insurance premiums during his tenure. Utilizing over 20 years of experience in sales, marketing, management and communication, Mr. Burgelin is highly dedicated to helping his clients understand their objectives and improve the performance of their businesses.

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

Mr. Burgelin can be contacted at 888-582-8388 or Mike@EmployeeLeasingQuotes.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.