Mr. Hacker

Steven Hacker

Principal

Bravo Management

Following a distinguished 40 year long career as CEO of several non profit associations, Steven Hacker, CAE, CEM, FASAE is the Principal of Bravo Management providing strategic, leadership and event planning expertise to associations and trade show organizers around the world. He also authors a monthly column (The Association Doctor) in Association News, a magazine produced by Schneider Publishing of Los Angeles.

Mr. Hacker is recognized as an authority on the leadership of non profit organizations and has earned both the prestigious Certified Association Executive designation (1974) and was named a Fellow of the American Society of Association Executives (1988).

During more than two decades as CEO of the International Association of Exhibitions and Events (IAEE), headquartered in Dallas, Mr. Hacker helped build that organizations membership four-fold and established offices in Brussels, Singapore and Beijing. He designed the Certified in Exhibition Management (CEM) designation program that now operates in nine nations. He earned the CEM designation in 2012.

Inducted into the Convention Industry Council’s Hall of Leaders in 2007, Mr. Hacker has also been named “One of the 25 Most Influential People in the Events Industry” nine times and has been recognized by many organizations for his contributions to the industry.

Mr. Hacker is also an award winning professional photographer and provides event photography services to a growing list of clientele.

Mr. Hacker can be contacted at 214-597-9791 or stevenhacker@me.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.