Ms. Cooper

Caroline Cooper

President

Zeal Coaching

Caroline Cooper is a business and leadership coach working with hospitality business leaders and owners to enhance business, personal and team performance and effectiveness, with a strong emphasis on the bottom line results. She founded Zeal Coaching in 2004, and now works with a cross section of hospitality businesses. Ms. Cooper is a published author of the 'Hotel Success Handbook', on practical sales and marketing for small hotels.

During her career Ms. Cooper has provided leadership development and consultancy to a broad range of industries, ranging from FTSE 100 corporate clients, charities, local government and small businesses. She now primarily focuses on hospitality businesses, where she has over 25 years’ experience, including Learning and Development Director for a global contract catering organization, where she headed a team providing leadership and skills development to all parts of the business.

Ms. Cooper works traditionally in one to one and in group sessions and workshops, but more recently has been making better use of the internet in her programs and offers a range of online programs including her Foundations in Leadership online leadership program for hospitality managers, bringing a brand new approach to hospitality leadership development.

Ms. Cooper can be contacted at +44 (0)7887 540914 or caroline@zealcoaching.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.