Mr. Larkin

Enda Larkin

Founder

Dobiquity Inc.

Enda Larkin has over 30 years’ experience in hospitality and tourism, first in hotel management and since 1994 as an independent consultant and business mentor with HTC Consulting. Over the past fifteen years, he has led numerous consulting projects for public and private sector clients throughout Europe and the Middle East. Interventions have varied in scope from a strategic review of the Guesthouse Sector in Ireland to supporting the establishment of a National Hotel Training Institute in Sana’a Yemen. His particular areas of expertise include: supporting strategic planning and business development in hospitality SMEs, mentoring enterprises towards attaining business excellence (EFQM), guiding process management activities to deliver operational efficiencies, leadership coaching and development, designing and delivering management development programs, implementing best practice HR policies and procedures, and conducting product and service quality assessments

Mr. Larkin holds an MBA from ESCP Paris, a BSc in Management from Trinity College Dublin and a Higher Diploma in Hotel Management from the Dublin College of Catering. He is also a prolific author with the following titles in print: Ready to Lead? (Pearson/Prentice Hall 2007), How to Run a Great Hotel (How to Books 2009), Quick Win Leadership (Oak Tree Press 2010), Short Stories and Tall Tales for Managers (Oak Tree Press 2011) and The Essential Manager (CAI, 2013).

In 2015 Mr. Larkin established Dobiquity, a revolutionary software service that is changing the way the global hospitality industry works. Via a user-friendly management portal, Dobiquity offers access to a growing portfolio of customisable apps that enable hospitality SMEs to save time and money, work smarter and make better decisions. Dobiquity provides an easy, affordable and secure way for hospitality managers to improve business performance by digitising important operational tasks.

Mr. Larkin was born in Dublin, Ireland and currently lives in Geneva Switzerland.

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

Mr. Larkin can be contacted at 353-0-87-242-7917 or endalarkin@dobiquity.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.