Mr. Lachance

Paul Lachance

President

Smartware Group Inc.

Paul Lachance is founding partner of Smartware Group, Inc., producer of the modern Bigfoot CMMS solution for maintenance organizations worldwide, and currently serves as the company’s president. Lachance has developed specialty CMMS and EAM software for maintenance professionals for almost 20 years.

Prior to founding Smartware Group, Mr. Lachance and his business partner Dave Peelstrom started a software company in Colorado during the dotcom boom. After the company was acquired, they moved to New Hampshire and formed Smartware Group to fill a niche in the maintenance software market.

Having started two businesses from scratch, Mr. Lachance understands the fundamentals and complex mechanics of growing a successful company. His creative management style encourages employees of all ranks to bring new ideas to the table and to pitch in wherever it is needed. Mr. Lahance's effective communication skills set him apart as a true partner that sets expectations for clients and always comes to the table with a solution.

Mr. Lahance has spoken at a number of conferences and industry events, including the International Maintenance Conference and FABTECH. He also contributes to such industry publications as Plant Engineering, Processing Magazine, Food Logistics and Industrial Maintenance and Plant Operation. Mr. Lahance is a graduate of Bentley University.

Please visit www.bigfootcmms.com/company/smartware-group for more information.

Mr. Lachance can be contacted at 866-858-7800 or paul.lachance@bigfootcmms.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.