Mr. Callaghan

Chad Callaghan

Principal

Premises Liability Consultants

Chad Callaghan is the Principal for Premises Liability Consultants, a sole proprietorship that provides consulting services and litigation support to commercial facilities and law firms. He also serves as the Safety & Security Consultant to the American Hotel & Lodging Association. He is formerly the Vice-President of Global Safety & Security - Americas for Marriott International, having had responsibility for the safety and security for all Marriott businesses and brands in the U.S., Latin America and the Caribbean. He has served the loss prevention profession for 37 years and Marriott International for 35 years.

Mr. Callaghan currently serves on the Board of Directors for ASIS International and is a member of the Council on Litigation Management and the CSO Roundtable. He was recently named to the Henley-Putnam University Strategic Security & Protection Management Program’s Advisory Board.

In the past, he has served as the Chair of the Lodging Sector for the Department of Homeland Security Commercial Facilities Coordinating Council, Co-Chair of the ASIS Guidelines and Standards Commission, Chairman of the American Hotel & Lodging Association Loss Prevention Committee and the Security Planning Councils for the Atlanta and Salt Lake Olympic Games.

Mr. Callaghan has been a Certified Protection Professional (CPP) since 1984, a Certified Lodging Security Director (CLSD) since 1999, and attained the Certified Security Consultant (CSC) designation in 2006. In 2001, Mr. Callaghan received the Raymond C. Ellis Award for Outstanding Contributions to the Hospitality Industry and, in 2002, received the Presidential Award of Merit, both from ASIS International. In 2007, he was recognized as one of the “Top 25 Most Influential People in the Security Industry” by Security Magazine. In 2008, Mr. Callaghan was awarded the “Lifetime Achievement Award” from Hospitality Lawyer.com.

Mr. Callaghan has authored several articles on safety and security in the lodging industry and contributed to the reference book Security Business Practices. Additionally, he currently serves on the Editorial Advisory Board for Corporate Security and Hospitality Law publications. He has been a guest lecturer at the University of Houston, Cornell University, Georgia State University and Delaware State University.

A native of Atlanta, Georgia, Mr. Callaghan received a BA degree in Communications from the University of South Florida in 1974 and did graduate work at Georgia State University. He has a wife and two sons and resides in Atlanta, Ga.

Mr. Callaghan can be contacted at 301-380-6894 or chad.callaghan@marriott.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.