Ms. Kasner

Sara-Ann Kasner

CEO & Founder

National Concierge Association

Sara-ann Kasner has been a corporate Concierge in the Minneapolis-St. Paul area since 1992. In 1998, Ms. Kasner founded the National Concierge Association, an international networking organization for Concierge and hospitality industry businesses. As Chief Executive Officer she has been instrumental in developing the NCA Certification and NCA Endorsed Partner Programs and establishing chapters of the organization throughout the United States.

In 1996, Ms. Kasner was named “Corporate Concierge of The Year” by Minneapolis-St. Paul magazine and received the prestigious gold key and lifetime achievement award from Where Magazine International in 1997. During her career, Ms. Kasner has been quoted in articles about concierge service by the Wall Street Journal, Entrepreneur Magazine, the Japan Times and “O” Magazine. Ms. Kasner is also a sought after public speaker on the subject of Concierge service. In May of 2012 she was the keynote speaker at a customer service forum to a group of hospitality professionals at the St. Kitts Tourism Authority in Basseterre, West Indies.

Ms. Kasner is currently the Director of Concierge Services for Zeller Realty Group providing corporate concierge service to three office towers in Minneapolis and Bloomington, Minnesota.

Ms. Kasner can be contacted at 612-317-2932 or sara-ann@ncakey.org

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.