Mr. Rosenberger

Scott Rosenberger

Senior Partner

Deloitte Consulting - Consumer and Industrial Markets

Scott A. Rosenberger is a senior partner with Deloitte Consulting in Consumer & Industrial Markets; he also serves as industry leader in the Travel, Hospitality & Leisure (THL) and Transportation sectors, which provide innovation services and solutions to the world’s leading hotels, travel service providers, restaurants, airlines, air freight and transportation companies.

Specializing in technology integration, Mr. Rosenberger is the service leader for enterprise architecture. In 26 years of experience, he has been involved in all phases of technology planning, development, and integration, guiding Fortune 2000 companies in their strategic applications of information technology. A sample list of Mr. Rosenberger’s clients includes Pennsylvania Liquor Control, Nike, Harrah’s, Gaylord Corporation, FedEx Corporation, American Airlines, Delta Airlines, SkyWest Airlines, Starwood Corporation, The Coca Cola Companies, Carnival Corporation, Brown-Forman Corporation, Jimmy Johns Restaurants, and CSX Technology Services.

Mr. Rosenberger received a B.A. from Macalester College (graduating with honors) and earned a FEAC graduate certificate in Enterprise Architecture from the University of California. He is also ITIL V3 certified and serves as the firm’s sponsor and liaison to The Open Group (TOGAF). He recently led the design and development of Deloitte Consulting’s comprehensive, TOGAF and DODAF compliant EA methodology.

Mr. Rosenberger can be contacted at 703-251-1000 or srosenberger@deloitte.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.