Mr. Noel

John Noel

Chairman & Chief Executive Officer

Noel Group

John M. Noel is Chairman and Chief Executive Officer of Noel Group - a diversified organization that invests in promising companies and has a history of building successful businesses in the areas of insurance, concierge, emergency travel assistance, customer service, financial services, emerging technology and real estate. Noel Group operates on a value-based philosophy of serving its clients and employees with honesty, integrity and respect. The company is based in Stevens Point, Wisconsin and operates under the philosophy "Our direction is led by our values."

Mr. Noel has overseen many successful companies including MultiNational Underwriters and Travel Guard International. He started Travel Guard in his basement in 1985 and grew it to become one of the most respected travel insurance and emergency assistance providers in the world. Travel Guard was sold in 2006 and is now part of Chartis. In 2008 MultiNational was sold to HCC Insurance Holdings and renamed HCC Medical Insurance Services.

Noel Group also owns the MyAssist service, live personal assistance for the mobile lifestyle. Other Noel Group companies include CallForce, a customer service contact center; Compass Properties, a real estate investment company; and Insure America, a specialty insurance company.

In 1993, Mr. Noel and his wife Patty established the Make A Mark Foundation a non-profit, humanitarian program focused on making a positive difference on both a local and global level. Through a network of partners donating time, abilities and finances, Make A Mark has built clinics, schools and orphanages in developing countries throughout the world. Over the past two decades, Make A Mark has focused its attention on the looming orphan crisis in sub-Saharan Africa, which was caused by the devastating AIDS pandemic.

In 1996, the Noel's established The Noel Compass Scholarship Program to provide access to higher education for low-income, high-achieving students from Wisconsin's urban communities. The program includes room, board and tuition at the University of Wisconsin-Stevens Point as well as a paid internship at Noel Group. Today, the Noel's "extended family" includes over 20 Compass Scholar college graduates.

In recognition of their many philanthropic endeavors, the Noels were presented with the Franklin Covey Humanitarian Service Award, given to "outstanding individuals who reach out to improve the quality of life for individuals, groups or humankind." Noel Group has also been recognized by Working Mother Magazine as one of the top 100 companies in the nation for working mothers.

Mr. Noel is a graduate and facilitator of the Covey Leadership Center, which is based on the "7 Habits of Highly Effective People" created by renowned author Dr. Steven Covey. A subsequent book by Dr. Covey entitled "Living the 7 Habits" includes a chapter written by Mr. Noel, where he shares the positive impact that the program has had on his personal and professional life.

Mr. Noel earned his Bachelor of Science degree from the University of Wisconsin-Stevens Point and was recognized as the University's "Alumni of the Year" in 1999. The University's performing arts center was also dedicated in 2006 as the Noel Fine Arts Center.

Mr. Noel can be contacted at 877-692-7747 or jnoel@noelgroup.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.