Ms. Portmann

Toni Portmann

Chief Executive Officer

DHISCO, Inc.

Toni Portmann is CEO and executive chairman of the board of DHISCO Inc., the world’s original and leading hospitality distribution company.

With extensive experience across software, hardware and technology services and support, Ms. Portmann has spent more than 25 years in executive management. She joined DHISCO at the end of 2014, bringing a wealth of management skills and expertise in mergers and acquisitions, strategic planning, process improvement and innovative sales solutions.

Prior to joining DHISCO, Ms. Portmann served as CEO for LockIN, an early stage, paradigm-busting SaaS e-learning company. An entrepreneur and “intraprenuer,” she also served for 10 years as chairman of the board of Resolvity, a privately held company specializing in intelligent interactive voice technology.

Before joining LockIN, Ms. Portmann was CEO of CAS Partners/Riverstone, where she integrated the acquisition of seven disparate property management services companies that specialized in the multifamily real estate market and represented over 170,000 apartment units in 31 states.

She also served as CEO of Stream Inc., where she transformed a $75 million contact services division of Software Spectrum into a global business process outsourcing leader with revenues exceeding $530 million across 30 contact centers in 16 countries.

Prior to her CEO responsibilities, Ms. Portmann worked in sales, marketing and management for Diebold Inc. and IBM.

Ms. Portmann holds a bachelor of business administration from Boise State University in Idaho and is a member of WCD (Women Corporate Directors). Toni is an investor in Texas Women Venture Network and serves on the TWV Portfolio Advisory Board. She established the Tyson Johnson Memorial for Another Solution Inc., which is dedicated to fighting the disease of addiction.

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

Ms. Portmann can be contacted at 214-234-4072 or support@dhisco.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.