Mr. Segar

Adrian Segar

President

Conferences That Work

Adrian Segar has designed, organized, and facilitated conferences for thirty years. He has been designing participant-driven and participation-rich events, commonly known as unconferences, since 1992. His book Conferences That Work: Creating Events That People Love, published in November 2009, has been described as "THE how-to manual" on creating events that truly engage and capitalize on attendees' collective wisdom and experience. Mr. Segar blogs regularly on event design, logistics, presentations, and many other related topics at www.conferencesthatwork.com.

Mr. Segar is an acknowledged innovator and speaker on participant-driven event design. In May 2011, BizBash Magazine named him as one of "The 68 Most Innovative Event Professionals". He is also an enthusiastic proponent of the Meeting Architecture movement that aims to recast our ideas about how event professionals think about meeting design.

Mr. Segar has a Ph.D. in elementary particle physics, owned a solar energy manufacturing company, taught college level computer science for ten years, and was an independent information technology consultant for over twenty years. He lives in Marlboro, Vermont, is the president of two non-profits - edACCESS and the Marlboro School Association - and loves to sing and dance.

Mr. Segar can be contacted at 802-254-3566 or adrian@segar.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.