Mr. Labriola

Patrick Labriola

President

Transportation Safety Exchange

Patrick A. Labriola is President of Transportation Safety Exchange (TSX), an industry-pioneering, independent rating organization that inspects, monitors and reports the safety performance of motor carriers in the ground transportation industry. Mr. Labriola is an expert in strategic planning, business development and operational improvement.

Prior to joining TSX, Mr. Labriola was the President of the Waterford Group, a consulting organization specializing in business planning and development, merger and acquisition strategies, and other services. Before Waterford Group, Mr. Labriola held roles as President and CEO of a food production company with $70 million in revenue and more than 230 employees; as President and CEO of a manufacturing company, which grew from $45 million to $78 million in revenue, dominating the market category under his leadership; as Senior Vice President and Chief Administrative Officer of a large, family-owned beverage distributor; as President and CEO of a pet supply superstore chain which grew rapidly from six to more than 30 locations in less than two years; and as Treasurer of a $900 million department store operation.

Mr. Labriola holds a Bachelor of Science degree in management from the University of Dayton in Ohio, and is a member of the American Institute of Certified Public Accountants.

Mr. Labriola can be contacted at 703-691-4612 or plabriola@tsxcr.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.