Ms. Matuson

Roberta Chinsky Matuson

President

Matuson Consulting

For more than 25 years, Roberta Chinsky Matuson, president of Matuson Consulting, has helped leaders in Fortune 500 companies, including General Motors, Best Buy, and The Boston Beer Company and small to medium-size businesses, achieve dramatic growth and market leadership through the maximization of talent. She is 
known world-wide as “The Talent Maximizer®.”

Ms. Matuson, a leading authority on leadership and the skills and strategies required to earn employee commitment and client loyalty, is the author of, Talent Magnetism: How to Build a Workplace that Attracts and Keeps the Best (Nicholas Brealey) and the international bestseller, Suddenly In Charge: Managing Up, Managing Down, Succeeding All Around (Nicholas Brealey, 2011), a Washington Post Top 5 Business Book For Leaders. Her new book, The Magnetic Leader: How Irresistible Leaders Attract Employees, Customers and Profits (Taylor and Francis) will be released in March of 2017.

As a former executive, Ms. Matuson has the vantage point of 
understanding what it is like to work at all levels of the
organization. At the age of 24, she found herself catapulted 
into the executive suite, where she was responsible for building a world-class HR department for a commercial real estate firm. Shortly thereafter, she was involved in taking the company through a public offering.

By her own wits—and through trial and error—Ms. Matuson has built on her success and has become an internationally-recognized thought leader and consultant, often appearing on television on programs such as CBS’s The Early Show, Fox’s The O’Reilly Factor, Fox Business News and on CNN International’s Quest on Business with Richard Quest. She is frequently invited to be a guest on radio shows across America.

Ms. Matuson is a highly sought after speaker who has presented keynotes to Fortune 500 companies including, Best Buy, Inc., New York Life Pension Services, General Re Corporation, and such prestigious organizations as the Boutique and Lifestyle Lodging Association, AAHOA, Treasury Executive Institute, American Craft Brewers Association, SHRM, Pizza Expo and the Massachusetts Restaurant Association.

Ms. Matuson has written and published over 500 articles for a number of publications around the globe including The Christian Science Monitor, British Airways Business Life, The Telegraph and The Globe and Mail. She is currently a workplace expert for Monster’s small business community and is the person global retail giant Staples turns to for advice on talent. She is one of the top expert bloggers for Fast Company, Forbes.com and Glassdoor and is a former monthly columnist for the Boston Business Journal.

Ms. Matuson holds an MBA from the University of Houston and a BS in Human Resource Management from Northeastern University. She is a graduate of Alan Weiss’s Million Dollar Consulting® College

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

Ms. Matuson can be contacted at 617-608-3633 or Roberta@matusonconsulting.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.