Mr. Sadeghi

Arman Sadeghi

CEO and Founder

Titanium Success

Mr. Arman Sadeghi is the founder and CEO of Titanium Success. Voted as one of the best keynote speakers in 2016, Mr. Sadeghi is an entrepreneur, neuroscientist, author and business coach. He is passionate about helping people achieve success. The founder of over a dozen companies, Mr. Sadeghi also coaches some of the top business executives in the United States.

His approach to leadership – innovative by design, and effective in its consistency of results – is a mainstay for the hospitality industry. He works with hotel executives and staff, customizing his presentations to reflect the respective needs of his audience. Mr. Sadeghi's believes a hotel has a personality – a sense of identity – that executives should showcase and employees should leverage, so guests may enjoy a distinctive brand of service.

This emphasis on service is at the center of Mr. Sadeghi's conversations with hoteliers, because he believes – and the hoteliers he advises recognize – that service is the one thing they can control: It is the one thing they can strengthen without great expense or mastery of some technical subject.

Service inspires Mr. Sadeghi's talks, intimate gatherings with hotel executives where he helps these individuals better define the communities they represent and the guests they seek to attract. With a combination of intelligence and wisdom, Arman addresses this subject with passion, eloquence and style.

He demonstrates the value of service by serving his audience – with respect, dignity, insight and patience. That strategy benefits a diversity of hotel executives, from managers of large resorts to owners of boutique properties.

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

Mr. Sadeghi can be contacted at 844-884-8264 or info@titaniumsuccess.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.