Ms. Rose

Clara Rose

President & Creative Director

Creative Alliance

Clara Rose was formally educated as a pre-med student. She soon discovered however that communications suited her personality better, offering an outlet for her writing and creative side.

After college Ms. Rose worked in a variety of positions ranging from web design and advertising to management and public relations. She also started freelancing for various publications and small firms, while offering employee seminars and trainings on a variety of subjects.

Ms. Rose is a professional speaker and writer who specializes in effective communication in the work place and ADA sensitivity issues; a role that allows her to engage in the creative activities she enjoys while making a difference in the world around her.

It is Ms. Rose's vision to facilitate effective communication through employee education as well as strategic marketing content. Additionally she desires to be instrumental in the endeavor to grant full access for people with different abilities, to enjoy every aspect of life. To that end, Ms. Rose offers ADA sensitivity workshops and keynote speaking.

Ms. Rose also produces content for ADAFriendly.org and is editor of The FARROW Report, editor of The FARROW Connection, an Expert Author for EzineArticles.com, a contributor for the Yahoo Contributors Network, founder and producer of Good News Coffee Club, a guest blogger for several online publications and a contributing editor of the ADA Compliance board for the Hotel Business Review.

Ms. Rose can be contacted at 941-284-8640 or Clara@ClaraRose.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.